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Mondongo criollo (tripe recipe from the Dominican Republic) back | home | print

Mondongo criollo (tripe recipe from the Dominican Republic)


2 kilograms of tripe
4 tomatoes
1 onion
1 green bell pepper
1 red bell pepper
2 stalks of celery
12 cloves of garlic
6 aji cachucha peppers
6 limes
2 teaspoons of oregano
1 teaspoon of dry cilantro
2 tablespoons of Spanish olives
1 cup of red wine
1 cup of fresh cilantro
1 cup of green onions
1 tablespoons of achiote powder
Olive oil
Black pepper


Mince four cloves of garlic and add them to a large pot full of water with the juice of three limes, then add one stalk of celery, chopped into several large pieces with the leaves on, and two aji cachucha peppers, cut into large pieces after having removed their seeds. Bring the water to a boil and add the tripe, previously washed and trimmed from the excess of fat. Stir gently then lower the heat, partially cover the pot with a lid and let it simmer for about half an hour, stirring at regular intervals. In another large pot, prepare another batch of broth in the same fashion, with water, four cloves of garlic, the juice of three limes, one stalk of celery, and two aji cachucha peppers. When the broth boils, move the tripe from the first to the second pot, and continue cooking for a couple of hours, until the tripe is tender, always with a lid half on. You can discard the water from the first pot, but keep the broth from the second. In the meantime, in a pan with olive oil, sautee the onion and the remaining cloves of garlic finely sliced. When the onions are translucent and the garlic fragrant but not burned, add the chopped tomatoes and the last two aji cachuacha peppers. Chop the red and the green bell peppers and add them to the pan, along with sliced olives, oregano, powdered achiote, dry cilantro. Let it cook for a few minutes stirring constantly, then add the red wine, salt and pepper. Drain and cut the tripe into bite-sized squares. Add it to the vegetables, along with two cups of the broth, and cook until all of the vegetables break down, the tripe absorbs the flavors and the stew gets thick. At this point chop and add to the stew fresh cilantro and green onions. Stir well, let it cook for a few more minutes, and adjust the seasoning. Serve the "mondongo criollo" with a side of white rice, avocado and lime wedges.