Monday’s Bread Bowl: Mondongo

Serving up tripe, again

Mondongo is a rustic stew that you’ll never forget once you sample it.  The beef tripe within it lends an acquired but quite satisfying taste and texture to this dish.  We altered the traditional recipes to our liking.  Here’s the recipe:

What you will need:

1 large stock pot w/lid

3 cups water

2 tablespoons cooking oil

1 yellow onion, chopped small

2 garlic cloves, diced

2 lbs beef tripe, sliced into bite-sized pieces

1 lb beef shank or ox tail (We used beef neck bones.)

1 (14.5 oz) can diced tomatoes

1 (16 oz.) pack red beans, pre-soaked

2 cups water

2 (14 oz.) cans beef broth

2 large carrots chopped into small cubes

1 tablespoon annatto/ achiote powder dissolved in 1 cup hot water

1 small to medium-sized zucchini, seeded then diced  

1 bunch baby bok choy, cleaned and cut into bite-sized pieces

¾ cup cherry tomatoes, sliced in half

Salt and Pepper to taste

Cooking & Directions:

Heat stock pot at medium-high heat.  Add cooking oil, pepper, salt, onion, and garlic. Sautee ingredients until onion turn translucent.  Add beef soup bone cuts.  Let the meat cuts brown.  Add beans, tripe, broth, and water.  Reduce heat to medium and cover with lid.  Let ingredients reach a constant simmer and cook for 30 minutes.  Next, stir in canned tomatoes, achiote mixture, and cherry tomatoes.  Return lid.  Lower heat to medium-low.  Let ingredient braise for another 40 to 45 minutes.  Mix in zucchini, and carrots then let pot simmer for another 25 minutes on low heat.  Throw in bok choy about 15 minutes before cooking time ends.  Serve warm or hot.  The tripe should be tender, too.