Ingredients and Weight:
- Beef tripe, 2 pounds
- Beef tongue, 1 pound
- Beef broth, 4 cups
- Criollo sofrito, 1 cup (see recipe below)
- Green olives, 1 cup
- Capers, 1/2 cup
- Smoked paprika, 1 tablespoon
- Cumin, 1 teaspoon
- Oregano, 1 teaspoon
- Salt and pepper to taste
Criollo Sofrito:
- Onion, 1 cup, chopped
- Green bell pepper, 1 cup, chopped
- Red bell pepper, 1 cup, chopped
- Garlic cloves, 1/2 cup, minced
- Annatto oil, 1/4 cup
- Cilantro, 1/4 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Clean and cut the beef tripe and tongue into small pieces.
- Make the Criollo sofrito: In a large skillet, heat the annatto oil over medium heat. Add the onion, green bell pepper, red bell pepper, garlic, and cilantro. Cook until softened, about 15 minutes.
- In a large pot or Dutch oven, brown the beef tripe and tongue over medium heat.
- Add the Criollo sofrito, beef broth, green olives, capers, smoked paprika, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the meat is tender.
- Serve the Mondongo with rice, beans, or your favorite sides.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory and hearty
- Features tender beef tripe and tongue
- Flavored with a blend of spices and sofrito
- A traditional Puerto Rican dish
User Comments:
- "This was so delicious! The meat was so tender and the flavors were amazing."
- "I'm not usually a fan of tripe, but this dish was really good. The sofrito gave it so much flavor."
- "This was the perfect comfort food for a cold night."
Special Precautions and Tips:
- Use beef tripe that has been pre-cleaned. If you are cleaning it yourself, be sure to remove all the fat and membrane.
- Cook the Mondongo slowly over low heat to allow the flavors to develop and the meat to become tender.
- If you want to make this dish vegetarian, you can substitute tofu or tempeh for the beef tripe and tongue.
