Puerto Rican Mondongo
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 Curaçao, 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.
Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
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; protein 22.3g; carbohydrates 43.2g; fat 9.6g; cholesterol 171.5mg; sodium 489.5mg.
Full Nutrition
