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Puerto Rican Mondongo

Rated as 4 out of 5 Stars

"This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Cura├žao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados."
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3 h 30 m servings 351
Original recipe yields 8 servings


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  1. Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
  2. Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
  3. Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
  4. Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.


  • Cook's Notes:
  • Use pork tripe and stock instead of beef if desired.
  • Mix 4 teaspoons instant bouillon granules into 4 cups warm water instead of the stock if preferred.
  • Check my sofrito recipe on this site.

Nutrition Facts

Per Serving: 351 calories; 9.6 43.2 22.3 171 489 Full nutrition

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Very good. The only thing I did differently was add one envelope of sazon with culantro and achiote.