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Dominican Mondongo (Stewed Tripe), in a large pot with a serving spoon being held close to the camera so you can see the texture of it.
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4.60 from 5 votes

Dominican Mondongo (Tripe Stew)

Simple and super flavorful Dominican Mondongo. From start to finish, I give you all the steps to make it perfectly! Serve with white rice, mangú or boiled yuca!
Prep Time15 minutes
Cook Time3 hours 15 minutes
Course: dinner, How to, Main Course, Soup
Cuisine: Caribbean, Dominican, Latin
Keyword: best dominican mondongo, best mondongo recipe, Dominican mondongo recipe, dominican tripe recipe, easy mondongo recipe, easy tripe recipe, el mejor mondongo dominicano, how to cook tripe, how to make dominican mondongo, how to stew tripe, mondongo, mondongo recipe, receta de mondongo simple, simple mondongo recipe, tripe stew
Servings: 6 people

Ingredients

  • 4 lbs tripe

To wash the tripe

  • 1/4 cup salt
  • 1/4 cup lemon or lime juice

To season tripe for boiling

  • 1 tsp ground black pepper
  • 1 tbsp salt
  • 3 tbsp minced garlic

Mondongo seasoning after boiling (separate pot)

  • 4 tbsp corn oil
  • 1 tsp minced garlic
  • 1 tbsp adobo
  • 1/4 tsp oregano
  • 1/2 packet powdered chicken bouillon
  • 1/4 cup chopped onions
  • 1/2 cup chopped peppers, red, green, yellow mixture you can use one color only if wanted
  • 3 tbsp bitter orange
  • 1 - 1/2 8 oz can tomato sauce
  • 2 tbs manzanilla or salad olives chopped
  • 1 small bunch of cilantro tied together will be removed when done cooking

Instructions

Preparing and washing the tripe

  • Cut tripe into small chunks. We prefer very small pieces and other people love the pieces larger. It's up to preference. Place the tripe in a large bowl as you chop it.
  • Add salt and lime to the tripe and add water to the bowl. Make sure you massage the tripe well while in the water.
  • Dump the tripe in a large colander to drain the water well.
  • Add the tripe back into the bowl and rinse with water one more time and place the tripe back in the colander to drain and back into the bowl.

Seasoning the tripe for boiling

  • Add the black pepper, salt and minced garlic to the tripe and stir in well.
  • Place the tripe in a large pot and add water to cover the tripe all the way.
  • Bring to a boil over high heat and then lower heat to medium low. Cook until the tripe is tender. This could be up to 3 hours. Ours took about 2 1/2 hours. The liquid should have evaporated a lot by then but it should not be dried out.

Mondongo seasoning (in another pot)

  • Once tripe is tender, in a large deep skillet or pot, add corn oil over medium high heat.
  • Add minced garlic, adobo, oregano, powdered chicken bouillon and chopped onions. Cook while stirring for about 2 minutes and onions begin to caramelize.
  • Add the chopped peppers, bitter orange, tomato sauce, olives and cilantro. Stir well.
  • Add the tripe to the seasoning with the liquid it is in. Stir well.
  • Cook for about 15 minutes over medium heat to allow the flavors to seep into the tripe.

Video