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.
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