Puerto Rican Mondongo
Description
This simple, hearty mondongo with beef tripe, cassava, yam, potatoes, corn, and pumpkin is a distinctive and authentic Puerto Rican stew.
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
•
1/2 (16 ounce) can tomato sauce
•
2/3 cup sofrito
•
1 ear corn, cut into 1-inch pieces
•
salt and ground black pepper to taste
Directions
1
Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2
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.
3
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.
4
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.