Mondongo: Stewed Tripe With Rice
NEW YORK, NY - Mondongo is very popular Dominican Republic. Elsewhere the dish is called stewed tripe. The tripe is usually from the cow but sometimes pig tripe is used. Stewed tripe is not unique to the Caribbean, as it is also found in European and South American cuisines. It is usually cooked in a tomato sauce and served with white rice but sometimes it is also cooked in curry.
INGREDIENTS
2 lbs Cow tripe
3/4 gallon of water
3 sprigs of Thyme
8 Pimiento seeds
6 cilantro sprigs
6 cloves of Garlic
One large Chopped red Onions
Oregano from Dominican Republic
2 teaspoons of salt (or more, to taste)
1tsp Black pepper
1 teaspoon of chopped Scotch Bonnet Pepper
1/4 cup of chopped celery
2 green bell peppers, cut into small pieces
8 plum tomatoes cut into 4 quarters
2 large (cubed) potatoes
1 small can of tomato paste
METHOD
Bring Tripe and half of the seasonings, potatoes, peppers, salt and Tomato paste to boil until trip is very tender.
Continue to cook on a low flame.
Add the other half of the potatoes and tomatoes, peppers and seasonings.
Allow to cook.
Add more water if needed.
To thicken sauce crush a few pieces of potatoes and put into the sauce.
Cook until sauce thicken to your likeness.
Add more thyme and scotch bonnet pepper if needed.
Season with salt to taste.
Serve hot with White Rice.
*Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD).
