Dominican-style mondongo is a slow-simmered beef tripe stew with peppers, aromatics, and vegetables in a savory, gently thickened broth. Recipes vary by household, but this version builds flavor with a tomato-and-herb base and finishes with squash, potatoes, and carrots for a satisfying one-pot meal.
Ingredients
- 2 lb (900 g) cleaned beef tripe, preferably honeycomb tripe
- 10 cups (2.4 L) cold water, divided, for blanching and simmering
- 2 tbsp (30 ml) distilled white vinegar or fresh lime juice, for rinsing the tripe
- 2 tbsp (30 ml) neutral oil
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 1 medium green bell pepper, about 1 cup (150 g), seeded and chopped
- 1 medium red bell pepper, about 1 cup (150 g), seeded and chopped
- 4 garlic cloves, about 1 tbsp (15 g), minced
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) plain tomato sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 g) pitted green olives, sliced, optional
- 1 tbsp (8 g) capers, drained, optional
- 1 medium carrot, about ¾ cup (100 g), peeled and cut into ½-inch (1 cm) pieces
- 1 medium Yukon Gold potato, about 1½ cups (225 g), peeled and cut into ¾-inch (2 cm) cubes
- 1½ cups (200 g) peeled auyama, cut into 1-inch (2.5 cm) pieces; substitute butternut squash if needed
- 2 tbsp (8 g) chopped fresh cilantro, plus more to finish
- 1 tbsp (15 ml) fresh lime juice, or to taste
- 2 cups (480 ml) low-sodium beef broth or water, as needed to adjust the stew
Instructions
- Clean and cut the tripe. Rinse the tripe under cold running water and trim away any thick, loose fatty edges. Rub it briefly with the vinegar or lime juice, then rinse again; this is for cleaning and freshness, not a substitute for cooking. Cut it into bite-size strips, about ½ inch (1 cm) wide. If the tripe is already sold thoroughly cleaned, a careful rinse is still useful.
- Blanch the tripe. Put the tripe in a large pot and cover it with 6 cups (1.4 L) of cold water. Bring to a boil over high heat and boil for 10 minutes. Drain carefully and rinse the tripe and pot. Blanching gives the broth a cleaner flavor; it does not make the tripe tender, so it still needs a long, gentle simmer.
- Start the stew base. Warm the oil in the rinsed pot over medium heat. Add the onion and both bell peppers and cook for 5 to 7 minutes, stirring often, until softened. Stir in the garlic, oregano, salt, and black pepper and cook for 30 seconds. Add the tomato paste and stir for another minute, letting it darken slightly without scorching.
- Simmer until the tripe is tender. Add the blanched tripe, tomato sauce, Worcestershire sauce, olives and capers if using, and the remaining 4 cups (950 ml) water. Stir, bring the pot to a boil, then lower the heat so the stew bubbles gently. Cover with the lid slightly ajar and simmer for 2 hours and 15 minutes. Stir every 25 to 30 minutes and add a little hot water if the tripe is no longer mostly covered. The tripe should become tender and easy to bite, though it should not fall apart. At the end of cooking, check several thick pieces with a food thermometer: beef tripe, as an organ meat, should reach 160°F (71°C), the USDA FSIS safe minimum.
- Add the vegetables. Stir in the carrot, potato, and auyama. Simmer uncovered for about 25 minutes, stirring occasionally, until the vegetables are tender when pierced with a fork and the broth has thickened slightly. Keep the heat gentle so the potato and squash soften without breaking down completely. If your tripe still feels chewy after the stated simmer, continue cooking it until tender before adding the vegetables; the extra time will depend on the cut.
- Finish and season. Stir in the chopped cilantro and lime juice. Taste the broth and add salt, pepper, or a little more lime as needed. If it is thicker than you like, loosen it with a splash of broth or hot water; if it is too thin, simmer uncovered for several minutes. Rest the stew off the heat for 5 minutes before serving so the broth settles and the flavors come together.
Tips
- Choose the right tripe. Honeycomb tripe has a tender, pleasantly chewy texture and is a reliable choice for stew. Ask the butcher for cleaned beef tripe if it is not clearly labeled. Uncleaned tripe needs more extensive preparation and is not a simple swap for this recipe.
- Keep the simmer gentle. A hard boil can make the broth cloudy and may leave the tripe unevenly tender. Once the pot comes to a boil, lower the heat until you see small, steady bubbles and check the liquid level from time to time.
- Use squash if auyama is unavailable. Auyama is a Caribbean pumpkin that may be sold in Latin American or Caribbean markets. Butternut squash is a practical substitute; it is usually sweeter and can soften faster, so check it after 15 minutes and remove the pot from the heat when it is tender.
- Season in stages. Olives, capers, tomato sauce, and broth can all contribute salt. Start with the listed amount, then adjust after the vegetables cook and the broth reduces. Adding extra salt early can make the finished stew too salty.
Serving Suggestions
Serve mondongo hot in deep bowls, making sure each portion gets tripe, vegetables, and plenty of broth. White rice is a classic, simple partner: it catches the savory liquid without competing with the stew. Add avocado slices, a crisp green salad, or sliced ripe plantain on the side if you want a fuller Dominican-style meal. Lime wedges and a small dish of chopped cilantro let people brighten their own bowls.
The stew is substantial on its own, so modest portions of side dishes are usually enough. If serving rice, spoon a little stew over it or keep the rice separate so it does not absorb all the broth before everyone is served. Warm crusty bread is another useful option for soaking up the last of the sauce, though rice is the more familiar pairing.
Variations
Dominican mondongo is made in different ways from one cook or region to another. Some versions include more root vegetables, while others keep the broth simpler and lean on cilantro, oregano, and peppers for flavor. This recipe uses potatoes, carrots, and auyama; yautía or green plantain can replace some of the potato. Add a similar volume, cut the pieces evenly, and allow extra cooking time if the pieces are particularly dense.
For a richer broth, replace up to 1 cup (240 ml) of the water with additional low-sodium beef broth. For a more pronounced tang, add another teaspoon of lime juice at the end rather than increasing the vinegar used to rinse the tripe. You can omit the olives and capers for a milder, less briny stew. If you like a little heat, add a small amount of minced hot pepper with the garlic; the amount is easy to adjust to the preferences of the people at the table.
Storage and Reheating
Refrigerate leftover mondongo within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The broth may thicken as it chills, and the tripe and vegetables will absorb some liquid; loosen each portion with a splash of water or broth when reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C). For a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Freeze cooled stew in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator and reheat to 165°F (74°C); potatoes and squash may be softer after freezing, but the stew will still be usable.
Frequently Asked Questions
What does mondongo mean?
Mondongo commonly refers to a tripe-based stew in several Latin American and Caribbean cuisines, including the Dominican Republic. Ingredients and seasoning vary across countries and households, so the name does not describe one single fixed recipe.
What kind of tripe should I buy?
Cleaned beef honeycomb tripe is a good option for this stew because it holds its shape while becoming tender. Plain beef tripe can also work, but cuts and thickness vary, so rely on tenderness rather than the clock alone. If the package says the tripe is raw or uncleaned, ask the seller how it has been prepared before using it.
Why is my tripe still chewy?
Tripe often needs a long, gentle cook, and some pieces take longer than others. Keep it at a steady simmer and continue cooking until a piece is tender enough to bite comfortably. If the vegetables are already in the pot, lower the heat and stir carefully so they do not break apart while the tripe finishes.
Can I make mondongo ahead?
Yes. Cook it through, cool it promptly, and refrigerate it in shallow containers within 2 hours. Reheat to 165°F (74°C) before serving. The flavors often seem more blended the next day, but you may need to add broth or water because the vegetables continue to absorb liquid.
Can I make this recipe in a pressure cooker?
Pressure cookers vary in size and instructions, so follow the manufacturer’s guidance for the amount of liquid and the tripe setting. The long simmer in this recipe is written for a regular stovetop pot; a pressure-cooker time is not a direct one-to-one conversion. Add the vegetables after the tripe is tender and cook them only until fork-tender to keep them from turning mushy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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