Authentic Puerto Rican Mondongo Recipe

Discover the flavors of Puerto Rico with this traditional Mondongo recipe. Made with tripe, vegetables, and spices, this hearty stew is packed with rich flavors and textures. It's a popular dish in Puerto Rican cuisine and is enjoyed by locals and tourists alike. With a preparation time of 2 hours, you'll have plenty of time to let the flavors meld together for a truly satisfying meal. Serve with white rice and enjoy the taste of Puerto Rico in your own kitchen.

Ingredients

• 2 pounds of tripe (cleaned and cut into bite-sized pieces)
• 1 pound of pig's feet (cleaned and cut into bite-sized pieces)
• 1 pound of smoked ham hocks
• 1 onion (diced)
• 1 green bell pepper (seeded and diced)
• 1 red bell pepper (seeded and diced)
• 4 cloves of garlic (minced)
• 1 cup of tomato sauce
• 1 cup of sofrito (Puerto Rican seasoning blend)
• 2 bay leaves
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper (optional for extra heat)
• 6 cups of beef broth
• 1 cup of olives (stuffed with pimientos)
• 2 potatoes (peeled and diced)
• 1 carrot (peeled and diced)
• 1/2 cup of chopped cilantro
• 1/4 cup of chopped fresh parsley
• 2 tablespoons of olive oil

Directions

1. In a large pot, bring water to a boil and add the tripe. Boil for 10 minutes, then drain and rinse the tripe.
2. In the same pot, bring water to a boil again and add the pig's feet and smoked ham hocks. Boil for another 10 minutes, then drain and rinse the meats.
3. Heat the olive oil in the pot over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the tripe, pig's feet, and smoked ham hocks back to the pot. Stir in the tomato sauce, sofrito, bay leaves, oregano, cumin, paprika, salt, black pepper, and cayenne pepper (if desired).
6. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1 hour.
7. After 1 hour, add the olives, diced potatoes, and diced carrot to the pot. Cover and simmer for another hour, or until the meats are tender and the vegetables are cooked through.
8. Remove the bay leaves and stir in the chopped cilantro and parsley. Cook for an additional 5 minutes.
9. Serve the Puerto Rican Mondongo hot with a side of white rice. Enjoy!

Interesting Facts