Venezuelan Mondongo Recipe
If you are an adventurous cook, you will love today’s recipe: Venezuelan Mondongo (tripe stew).
What is Mondongo?
Venezuelan Mondongo is a very hearty soup, more like a stew, made with beef tripe (Panza), pork feet (paticas de cochino), and lots of vegetables. In my early years, I did not know what this soup was made of. They served me a bowl, which by the way, smelled very good, and I ate it without asking. For me was a soup, period. Then, when my years of innocence were fading away, and I found out what it was made with, and it was too late, I have allowed myself to be seduced by my taste buds instead of my brain. Anyway… I invite you to be adventurous and give it a try to this amazing and hearty Venezuelan Mondongo.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Beef tripe: I use Rumba Meat Beef Honeycomb tripe, which I bought in my local Walmart store. The tripe must be clean and cooked before you start making the soup, so make sure to read the instruction below thoroughly.Chicken broth: You can use store-bought or homemade. PRO TIP: I like to dissolve one chicken bouillon in 1 cup of hot water for 1 cup of a super flavorful broth.Veggies: This soup is full of veggies. You’ll need onion, mini sweet peppers, leeks, green onion, and lots of garlic to add more flavor to the broth. And then, you will also need to add corn ears, green beans, and carrots.Root vegetables: You will need cassava (yucca), yautia (ocumo), white yam (ñame). Sometimes, these root vegetables are hard to find in regular grocery stores, so I recommend looking in Asian or Latino stores.Chickpeas: I use canned chickpeas.Masa balls: These balls are essential for the mondongo. They are made with Harina PAN. All the quantities and instructions are included in the recipe card below.Salt and black pepperCilantro
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Clean and Cook the Tripe. Wash the tripe thoroughly under running warm water. lace it in a large bowl, squeeze the juice of the lime over the tripe, sprinkle with baking soda and scrub vigorously. inse and repeat; then wash the tripe again in warm water. ut tripe into bite-size pieces. ook the tripe over the stovetop or the pressure cooker. ee details in the recipe card below. 2 – Make the Masa Balls. Combine the Harina P.A.N., water, and salt. Knead until smooth and no lumps. Let the dough rest for 5 minutes. Form equal size mini balls, about 1 tablespoon each. set aside until is time to add it to the Mondongo. 3 – Start the Mongongo Broth. In a large pot over medium-low heat, add chicken broth, onion, pepper, leeks, green onions, garlic, and cooked tripe; stir to combine. ring to a boil, cover, reduce heat to low and let it simmer for 15 -20 minutes. 4 – Add the Veggies. Add corn, green beans, carrots, cassava, yautia, and white yam; mix to combine. over and let it simmer for 10 – 15 minutes, or until the vegetables are tender. 5 – Add chickpeas and masa balls. Simmer, uncovered, for 5 – 10 minutes, or until the masa balls emerge to the top. Taste and add more salt and black pepper, if necessary. Sprinkle with fresh cilantro. 6 – Sprinkle with fresh cilantro and serve hot.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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This is a sponsored post written by me on behalf of Rumba Meats. ll opinions are entirely my own. Originally posted in December 2017, post content was edited to add more helpful information, no change to the recipe in March 2022.
