A miracle hangover cure that WON’T tip the scale!
October 24th is soon approaching, so mark your calendars so we can all celebrate World Tripe Day. This hallowed holiday was created by the UK-based Tripe Marketing Board, who read the diaries of writer and naval administrator Samuel Pepys, who wrote on October 24th, 1662, “So home and dined there with my wife upon a most excellent dish of tripes of my own directing.” That was enough for them to create a day devoted to eating more of these nutritious innards.
Believe all that? Well, the day has been deemed, but whether or not the Tripe Marketing Board is a completely serious entity is up for you to decide. Beside the point, tripe (which is the lining of the first three stomachs of usually a calf, ox or pig) is still an inexpensive and nutritious protein.
Today we’re using tripe in mondongo, a dish thought to have African origins and which was a common dish among the slaves brought to Latin America. Nowadays, mondongo is eaten throughout Central and South America. It is one of the most popular dishes found in the Dominican Republic, eaten late at night or early in the morning while out partying in Venezuela and is considered to be a classic hangover cure in Puerto Rico.
Tripe gets knocked for being chewy and having an ultra-distinctive taste. However, it is meant to be served tender and as a vehicle for herbs and other flavors. This spicy stew is warm and homey, Latin American comfort food at its finest. The tripe is boiled for hours to tenderize, then herbs and spices are added to create the rich, flavorful broth, making a hearty and tasty dish.
Is Mondongo Healthy?
Tripe is extremely healthy and an excellent source of iron, calcium, potassium and magnesium. It helps to keep the pounds off and supports bone and muscle health, meaning tripe is quite the wonder protein. Mondongo is already a pretty healthy meal; eliminate the potatoes if you want a skinnier version.
For different variations, Colombians add chorizo, Puerto Ricans use plantains and pumpkins, Mexicans like hominy and Spaniards use blood sausage. And all of them sometimes add in pig or cow’s feet, or “trotters”.
Types of tripe
For your new favorite meat, you have a smörgåsbord of options. Tripe comes in 4 styles. There’s blanket/flat/smooth tripe, honeycomb and pocket tripe, book/bible/leaf tripe and reed tripe. And this is just from the cow; hog maw is a type of tripe that comes from pigs. Pick your poison, but we recommend going with the more common honeycomb.
INGREDIENTS
- 2 pounds beef or pork honeycomb tripe, cleaned and cut into bite-sized pieces
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 large tomatoes, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 6 cups beef broth
- 2 large potatoes, peeled and cubed
- 1 large carrot, peeled and sliced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
INSTRUCTIONS
Prepare
Clean and simmer tripe; sauté vegetables.
Cook
Combine tripe, broth, and vegetables; simmer.
Serve
Garnish with cilantro and serve hot.
Devour!
FAQs & Tips
Mondongo can easily be made ahead, and will keep fresh for up to 3 days in the refrigerator. A simple reheat, and you’ve got yourself a stew goin! Leftovers last in the fridge for another 2 days.
Honeycomb tripe comes from, specifically, the cow’s second stomach chamber. This type is most popular because the generous surface area can absorb more of the broth, herbs and marinade, developing a richer flavor. Its mild, beefy flavor and lighter texture set it apart from the other varieties.
Serving Suggestions
When you serve your mondongo feast, go completely international and serve with delicious Air Fryer Plantains. But don’t forget the obligatory side of Steamed Rice. If you develop a taste for tripe, then you’ll love menudo, a Mexican variation.
Mondongo
Ingredients
- 2 pounds beef or pork honeycomb tripe cleaned and cut into bite-sized pieces
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 bell pepper diced
- 2 large tomatoes diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 6 cups beef broth
- 2 large potatoes peeled and cubed
- 1 large carrot peeled and sliced
- Salt and pepper to taste
- Fresh cilantro chopped for garnish
Instructions
-
Rinse the tripe under cold water. In a large pot, cover tripe with water, add lime juice, and bring to a boil. Reduce heat and simmer for 2 hours until tender. Drain and set aside.
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In the same pot, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook until onion is translucent. Add tomatoes, oregano, and cumin, cooking until tomatoes are soft.
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Add the cooked tripe back to the pot with beef broth, potatoes, and carrot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender. Garnish with fresh cilantro before serving.
Nutrition
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