Mondongo is a traditional Panamanian dish made with cow tripe, which is slow-cooked to create a hearty and flavorful stew. This dish is often enjoyed with rice and is known for its rich flavor and satisfying texture.
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Thoroughly wash the tripe and cook it in plenty of water until tender. Set aside.
In a large pot, heat the olive oil over medium heat.
Sauté the chopped onions and garlic until soft and fragrant.
Add the tomato sauce and cook gently over low heat.
Add the diced cassava, potatoes, and pumpkin to the pot, along with the 2 cups of hot water. Stir to combine.
Season with salt and pepper. Continue cooking over low heat until all the vegetables are tender.
Add the cooked tripe, cut into strips, and the chopped chombo pepper.
Let simmer until the broth thickens slightly.
Serve hot, either on its own or accompanied by white rice.
Soak and rinse the tripe several times to remove any odor and impurities before cooking.
You can adjust the ingredients according to your preferences, adding more vegetables or spices to enhance the flavor.
How should I clean the tripe?
Rinse the tripe under cold water, then boil it for about 15 minutes before draining and rinsing again.
Can I use a different type of meat?
Yes, you can substitute cow tripe with chicken or pork if preferred.
How can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
What can I serve with Mondongo?
Serve with white rice, avocado slices, or a fresh salad.
Can I freeze leftovers?
Yes. Let it cool completely, then store in an airtight container in the freezer for up to 2 months.
