Mondongo Recipe – Colombian Tripe and Pork Stew
This Mondongo recipe captures the essence of a classic Colombian comfort food. Made with beef tripe, pork, and a medley of vegetables, Mondongo is slow-simmered in a seasoned broth until rich, hearty, and incredibly flavorful. It’s a beloved dish served at family gatherings and weekend lunches across Colombia.
Ingredients (serves 6–8)
Meats & Broth
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1½ lbs (680 g) beef tripe, cleaned and cut into bite-size pieces
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½ lb (225 g) pork belly or pork ribs, cut into chunks
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8 cups (1.9 L) beef or chicken broth
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2 bay leaves
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1 tsp salt
Vegetables & Seasonings
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 cups (300 g) diced potatoes
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1 cup (150 g) diced carrots
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1 cup (150 g) diced green plantain
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1 cup (150 g) diced cassava (yuca)
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1 cup (150 g) chopped cabbage
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2 medium tomatoes, diced
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1 red bell pepper, diced
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1 tsp ground cumin
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½ tsp paprika
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¼ cup chopped fresh cilantro
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2 Tbsp vegetable oil
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Lime wedges for serving
How to Make Mondongo Recipe
1. Clean and Parboil the Tripe
Rinse tripe thoroughly under cold water. Place in a large pot, cover with water, and bring to a boil. Simmer 10 minutes, then drain and rinse to remove any strong aroma.
2. Start the Broth
In a clean soup pot, combine the parboiled tripe, pork, broth, bay leaves, and salt. Bring to a boil, reduce heat, and simmer gently for 1½ hours.
3. Sauté Vegetables
In a skillet, heat oil over medium heat. Add onion, garlic, tomatoes, and bell pepper. Cook 5–6 minutes until fragrant. Stir this mixture into the simmering pot.
4. Add Remaining Vegetables
Add potatoes, carrots, plantain, cassava, cabbage, cumin, and paprika. Continue cooking 30–40 minutes, or until all vegetables are tender and the tripe is very soft.
5. Finish and Serve
Remove bay leaves. Sprinkle in fresh cilantro, adjust salt and pepper, and ladle the hot Mondongo into bowls. Serve with lime wedges.
Serving the Mondongo Recipe
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Offer white rice or warm arepas alongside.
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Garnish each bowl with extra cilantro and a squeeze of lime.
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Serve with avocado slices for a traditional touch.
Pro Tips
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Gentle Simmer: Low heat ensures the tripe becomes tender without turning rubbery.
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Advance Prep: Mondongo tastes even better the next day as the flavors meld.
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Flavor Boost: Add a small piece of smoked ham or bacon for extra depth.
Storage
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Mondongo also freezes well for up to 2 months.
Frequently Asked Questions
How do I clean tripe thoroughly?
Rinse under cold water, trim excess fat, and parboil briefly before cooking to remove strong odors.
Can I make this in a pressure cooker?
Yes. Cook tripe and pork under high pressure for 35–40 minutes, then add vegetables and cook uncovered until tender.
Is Mondongo spicy?
Traditionally it’s mild. Add hot sauce or diced chili if you like heat.
