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Mondongo Dominicano con Arroz
A hearty and flavorful tripe stew, a beloved comfort food in the Dominican Republic, traditionally served with white rice. This version focuses on tender tripe simmered in a rich tomato-based broth with vegetables and spices.
๐ง ์ฌ๋ฃ
- 1 kg Beef tripe(cleaned and cut into 1-inch pieces)
- 2 halves Pork feet(cleaned)
- 8 cups Water
- 1 large Onion(chopped)
- 1 medium Green bell pepper(chopped)
- 6 cloves Garlic(minced)
- 4 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 1/2 cup Cilantro(chopped)
- 1 tsp Oregano(dried)
- 1 tsp Cumin(ground)
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 1 lb Yautรญa (Malanga)(peeled and cubed)
- 2 green Plantains(peeled and cut into chunks)
- 3 cups White rice(cooked, for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot, combine the tripe, pork feet, and 8 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the tripe and pork feet are very tender. Skim off any impurities that rise to the surface.
โฑ๏ธ 2.5 hours - 2
Drain the tripe and pork feet, reserving about 4 cups of the cooking liquid. Discard the pork feet or remove meat from bones if desired. Cut the tripe into smaller, bite-sized pieces.
- 3
In the same pot (or a clean one), sautรฉ the onion, green bell pepper, and garlic in a little oil over medium heat until softened, about 5-7 minutes.
โฑ๏ธ 7 minutes - 4
Add the diced tomatoes and tomato paste to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down.
โฑ๏ธ 5 minutes - 5
Return the cooked tripe to the pot. Add the reserved cooking liquid, cilantro, oregano, cumin, and bay leaves. Season with salt and pepper to taste. Bring to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Adjust seasoning carefully as the broth reduces. - 6
Add the cubed yautรญa and plantain chunks to the simmering stew. Cook for another 30-40 minutes, or until the yautรญa and plantains are tender.
โฑ๏ธ 40 minutes๐ก ์ ๋ฌธ๊ฐ ํ: The yautรญa and plantains will thicken the stew. - 7
Remove the bay leaves before serving. Serve the mondongo hot over cooked white rice.
๐ก ์ ๋ฌธ๊ฐ ํ: Garnish with extra cilantro if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThoroughly cleaning the tripe is crucial for a good flavor.
- โSoaking the tripe overnight can help tenderize it further.
- โAdjust the amount of yautรญa and plantains to achieve your desired stew thickness.
- โMondongo often tastes even better the next day as flavors meld.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include other root vegetables like cassava (yuca) or potato.
- A splash of vinegar can be added towards the end of cooking for brightness.