Tripe - Mondongo - Dominican Republic 🇩🇴 - Puerto Rico 🇵🇷

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Chowhound
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Tripe - Mondongo - Dominican Republic 🇩🇴 - Puerto Rico 🇵🇷

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3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
1/2 (16 ounce) can tomato sauce
2/3 cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes. Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe. Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours. Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
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