Puerto Rican Mondongo recipe
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Ingredients
- 3 pounds beef tripe, trimmed of fat and cut into cubes 4 lemons, juiced water to cover 3 quarts beef stock, divided 8 ounces cassava, peeled and cubed 8 ounces potatoes, peeled and cubed 8 ounces yams, peeled and cubed 8 ounces pumpkin, peeled and cubed 8 ounces sweet potatoes, peeled and cubed ½ (16 ounce) can tomato sauce ⅔ cup sofrito 1 ear corn, cut into 1-inch pieces salt and ground black pepper to taste
Nutrition Info
- 351.1 caloriescarbohydrate: 43.2 gcholesterol: 171.5 mgfat: 9.6 gfiber: 5 gprotein: 22.3 gsaturatedFat: 3.1 gservingSize: -sodium: 489.5 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Puerto Rican Mondongo
Directions
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Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
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.
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.
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.