Mondongo (tripe) is an ideal ingredient for preparing hearty stews. It is generally recommended to prepare it the night before without seasoning, and then add salt, pepper, and other seasonings to taste the next day. The key is to clean the tripe thoroughly and boil it in plenty of water until tender before adding it to the main preparation. This dish has different variations depending on the country, but this recipe keeps it simple and...
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Wash the tripe thoroughly and cook it in plenty of water until tender. Set aside.
In a large pot or casserole, heat the olive oil and sauté the chopped onions and garlic. Add the tomato sauce and cook over very low heat.
Peel the yuca and cut it into small pieces. Do the same with the potatoes and pumpkin. Add all the vegetables to the pot along with the hot water.
Season the mixture with a bit of salt and pepper, and continue cooking over low heat until the yuca, pumpkin, and potatoes are tender.
Once the vegetables are tender, add the tripe (cut into strips) and the chopped ají chombo (or sliced into medium-sized rounds). Cook until the broth thickens slightly.
For best results, clean the tripe thoroughly by rinsing it multiple times and scrubbing it with salt or lime juice before cooking.
Prepare the tripe the night before to save time and enhance the flavors of the dish.
Adjust the spiciness by adding more or less ají chombo depending on your preference.
Serve with white rice to complement the rich flavors of the stew.
What is the best way to clean tripe?
Rinse the tripe thoroughly under running water, scrub it with salt or lime juice, and rinse again. Repeat this process until the tripe is clean and free of any odor.
Can I use other vegetables in this recipe?
Yes, you can add vegetables like carrots, green plantains, or sweet potatoes to enhance the flavor and texture of the stew.
How spicy is this dish?
The spiciness depends on the amount of ají chombo used. You can adjust the heat level by adding more or less chili pepper.
Can I make this dish ahead of time?
Yes, this dish tastes even better the next day as the flavors have more time to meld together. Store it in the refrigerator and reheat before serving.
What can I serve with Panamanian Mondongo?
It is traditionally served with white rice, but you can also pair it with crusty bread or a side salad.
