Mondongo

Ingredients

Water

enough to cover ingredients

Salt

to taste

Black pepper

to taste

Bay leaf

1

Paprika

1 teaspoon

Cumin

1 teaspoon

Fresh cilantro

1/2 cup, chopped

Tomatoes

2 large, diced

Potatoes

2 medium, peeled and cubed

Carrots

2 medium, sliced

Bell pepper

1, diced

Garlic

4 cloves, minced

Onion

1 large, chopped

Beef tripe

2 pounds, cleaned and cut into strips

Olive oil

2 tablespoons

Instructions

1. In a large pot, bring enough water to a boil to cover the tripe. Add the tripe and cook for 10 minutes. Drain and set aside to cool slightly.
2. In the same pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
3. Return the tripe to the pot along with the sliced carrots, cubed potatoes, and diced tomatoes. Add the chopped cilantro, cumin, paprika, bay leaf, salt, and black pepper. Stir well to combine all the ingredients.
4. Pour in enough water to cover the ingredients by about an inch. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2-3 hours, or until the tripe is tender and the flavors meld together.
5. Once the tripe is tender, remove the bay leaf and taste the stew, adjusting the seasoning with more salt and pepper if necessary.
6. Serve hot, garnished with extra cilantro if desired, alongside fluffy white rice or crusty bread.