Panamanian Mondongo
Panamanian Mondongo is a flavorful tripe stew. The combination of meats, vegetables, and spices in this dish makes for a satisfying and filling meal.
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Servings: 8 people
Calories: 335 kcal
Equipment
- A large pot or Dutch oven to cook the tripe and vegetables
- A sharp knife to cut the tripe into small pieces
- A cutting board to chop the vegetables
- A wooden spoon to stir the stew
- A small pan to toast the cumin seeds
- A mortar and pestle to grind the toasted cumin seeds
- A grater to grate the vegetables
Ingredients
- 2 lbs tripe cleaned and cut into small pieces
- 1 onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 carrots peeled and chopped
- 3 garlic cloves minced
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 2 bay leaves
- 4 cups water
- 2 cups beef broth
- 1 cup tomaot sauce
- 1 cup yuca peeled and cut into small pieces
- 1 cup potatoes peeled and cut into small pieces
- salt and pepper to taste
- lime wedges for serving
Instructions
- Clean and cut the tripe into small pieces, then soak it in cold water and lemon juice for at least an hour. Rinse and drain the tripe before cooking.
- In a large pot, heat some oil over medium-high heat. Add the onion, green and red bell peppers, and carrots. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, cumin, oregano, thyme, and bay leaves to the pot. Cook for an additional 2-3 minutes until fragrant.
- Add the tripe to the pot and stir to combine with the vegetables and spices.
- Pour in the water, beef broth, and tomato sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
- Add the yuca and potatoes to the pot and continue to cook for an additional 30 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
Notes
Tips and Tricks
▣ Clean the tripe thoroughly before cooking it ▣ Use a sharp knife to cut the tripe into small pieces ▣ Toasting the cumin seeds before grinding them will enhance their flavor ▣ Grate the vegetables instead of chopping them to make them easier to cook ▣ Let the stew simmer for at least an hour to allow the flavors to meld togetherNutrition
Serving: 1person | Calories: 335kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 737mg | Potassium: 1214mg | Fiber: 4g | Sugar: 7g
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