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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.
đ§ Ingredienser
- 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 YautĂa (Malanga)(peeled and cubed)
- 2 green Plantains(peeled and cut into chunks)
- 3 cups White rice(cooked, for serving)
đšâđł Instruktioner
- 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.
â±ïž 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), sauté the onion, green bell pepper, and garlic in a little oil over medium heat until softened, about 5-7 minutes.
â±ïž 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.
â±ïž 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.
đĄ Proffstips: Adjust seasoning carefully as the broth reduces. - 6
Add the cubed yautĂa and plantain chunks to the simmering stew. Cook for another 30-40 minutes, or until the yautĂa and plantains are tender.
â±ïž 40 minutesđĄ Proffstips: The yautĂa and plantains will thicken the stew. - 7
Remove the bay leaves before serving. Serve the mondongo hot over cooked white rice.
đĄ Proffstips: Garnish with extra cilantro if desired.
đĄ Proffstips
- âThoroughly cleaning the tripe is crucial for a good flavor.
- âSoaking the tripe overnight can help tenderize it further.
- âAdjust the amount of yautĂa and plantains to achieve your desired stew thickness.
- âMondongo often tastes even better the next day as flavors meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.