Tripe Stew

Name: Tripe Stew (Mondongo)
Cuisine: American
Ingredients: 1 cup freshly squeezed lemon juice (from about 10 lemons); 1 cup freshly squeezed lemon juice (from about 10 lemons); 2 quarts plus 1 cup Chicken Broth; 4 tablespoons extra-virgin olive oil; 2 pounds honeycomb tripe, cut into 1-inch pieces (see Note); ½ pound ham, cut into ½-inch cubes; 1 15-ounce can tomato purée; ¼ pound malanga or taro root, peeled and cut into ½-inch chunks (see Note); ¼ pound malanga or taro root, peeled and cut into ½-inch chunks (see Note); 3 garlic cloves, minced; 1 medium white onion, coarsely chopped; 1 green bell pepper, cored and coarsely chopped; 1 red bell pepper, cored and coarsely chopped; 2 tablespoons chopped cilantro; 2 green plantains, peeled and cut into ½-inch slices (see Note); ½ pound calabazo, peeled, cleaned, and cut into ½-inch chunks (see Note); Salt and freshly ground black pepper; Salt and freshly ground black pepper

Mondongo

Preparation info

Serves
6

Difficulty
Complex

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

The common trio of plantains, calabaza, and malanga make another appearance in this popular Caribbean stew. This dish originated in Puerto Rico and the Dominican Republic and is popular in the Washington Heights section of New York City, known as Little Santo Domingo.

Ingredients

2 pounds honeycomb tripe, cut into 1-inch pieces (see Note)
1 cup freshly squeezed lemon juice (from about

Americas
Dominican Republic
United States
Washington
New York City
Stew
Gluten-free
Caribbean
Puerto Rico

Method

Put the tripe in a large bowl and add the lemon juice. Fill the bowl with water and let the tripe soak for 30 minutes. Remove from the lemon water, rinse, and put it in a large pot. Add the 2 quarts of broth and cook, covered, over medium-low heat for 2 hours, stirring occasionally.

Meanwhile, make a sofrito: Coat a large skillet with 2