In the El Salvador, mondongo, a delicious and comforting tripe stew, holds a special place in the hearts and stomachs of locals. This flavorful dish, often reserved for special occasions, offers a taste of traditional Salvadorian cuisine that is sure to impress.
Sopa de mondongo, as it’s known in some regions, is a delightful Caribbean dish that has also found its way into other Latin American countries like Puerto Rico and Colombia. As a staple in the Salvadorian kitchen, mastering the art of cooking mondongo will undoubtedly elevate your culinary prowess.
Key Takeaways
Experimenting with Salvadorian flavors through mondongo stew creates a memorable culinary experience
Trying sopa de mondongo opens doors to discover the rich and diverse culture of Caribbean and Latin American cuisine
Cooking and serving mondongo following traditional methods enhances authenticity and appreciation for the dish
Why We ❤️ It
You might be surprised to know that Salvadorian-style mondongo has won many hearts, even among diverse international audiences. This incredibly rich and flavorful sopa de mondongo has captivated adventure-seeking food lovers. It’s no wonder why this dish is so popular, as it tantalizes taste buds with its unique blend of flavors. Give tostones and Salvadorian-style mondongo a try, and you too might fall in love with these delightful culinary wonders.
What’s Mondongo?
Mondongo refers to the culinary use of tripe, which comes from the stomach of a cow, pig, or goat. It’s a well-loved ingredient used in various dishes. The common type of tripe used in their recipes is honeycomb tripe, also known as beef tripe.
You might have encountered tripe under different names in other regions, such as chitterlings in parts of the US and callos or menudo in other Spanish-speaking countries.
Mondongo is also a popular soup in Latin America and the Caribbean. The name Mondongo is used for a similar dish in Colombia and Puerto Rico, but each country puts its unique spin on the recipe. A notable example is the Puerto Rican version of Mondongo, which is delicious and similar to the Dominican-style dish. So next time you come across a dish featuring tripe, be sure to give Mondongo a try for its unique flavors and rich history in multiple cultures.
Preparing the Dish
First, clean the mondongo thoroughly, then boil and stew it with vegetables, herbs, seasonings, and tomato sauce.
The Easy Method for Cleaning
Before using a honeycomb, you might want to clean it, even if it’s store-bought. To ensure its cleanliness, follow these simple steps:
Scrub gently: Use a mixture of salt and white vinegar to give the honeycomb a gentle scrub.
Rinse well: Make sure you rinse the honeycomb thoroughly after washing.
Alternative options: Some people prefer using bicarbonate soda or bitter orange/lime juice for cleaning.
Don’t worry if you skip this step, as the lengthy cooking process will eliminate any remaining germs. Enjoy your clean honeycomb and happy cooking!
How Long to Boil
Boiling oxtail stew can vary greatly in duration, so it’s advisable to prepare it ahead when expecting company. It might take less than an hour or up to four hours to reach desired tenderness. To save time, consider using a pressure cooker or instant pot which can significantly reduce the boiling process. Remember to enjoy the cooking journey, and your guests will appreciate your well-prepared, delicious oxtail stew.
Serving Suggestions
You can enhance the taste of your dish with a serving of arroz blanco (white rice) as it pairs well with almost anything. Don’t forget to add a side of avocado and some tostones (fried green plantains) for an extra treat. Boiled yautia or cassava are also great root vegetable options to accompany your meal.
To truly impress, serve your dish with some homemade spicy vinegar, known as agrio de naranja. But if you don’t have that on hand, any hot sauce in your fridge will do just fine. Enjoy!
Top Tips
For a delicious mondongo, feel free to use beef, pork, or goat tripe, but beef and pork are more common and easier to find. Honeycomb tripe is a great choice for this dish, and can be easily substituted with other cuts. Be sure to store any leftover mondongo in an airtight container in the fridge or even freeze it for up to a month. Enhance the flavor of your dish with sazon with culantro and achiote, and don’t forget to team it up with some tasty rumba meats and hot sauce! Enjoy!
About Our Recipe
This mondongo recipe stems from local traditions, but each Latin household has a unique flair, boasting secret ingredients and methods. Consequently, countless variations exist among home cooks.
While some individuals blend mondongo with pork or beef trotters, our recipe focuses on mondongo itself. You might hear the combined dish referred to as “patimondongo.” Additionally, the specific vegetables used in mondongo may vary based on personal tastes and family customs. How does your version differ? We’re eager to learn about it!
½cuptomato sauceor 3 heaping tablespoons of tomato paste
3large potatoescut into cubes
1large carrotdiced
1teaspoonagrio de naranjaor hot sauce (optional)
Instructions
Boil the honeycomb: Place the honeycomb in a large pot. Add cilantro, a teaspoon of salt, and ground black pepper. Pour in half a gallon of water and add the juice of two limes (or lemon juice). Boil over medium heat until the honeycomb is fork-tender, adding water as necessary to maintain the same level. This may take 1 to 3 hours in a conventional pot or 30 to 60 minutes in a pressure cooker.
Chop the honeycomb: Remove the honeycomb from the heat and discard the liquid. Cool to room temperature. Cut into spoon-sized pieces and set aside.
Cook the vegetables: In a pot, heat the oil over medium-low heat. Stir in the onion and garlic. Cook and stir until the onions become translucent. Stir in the celery, bell pepper, and tomatoes. Cook covered for a few minutes. Add oregano and pour in the tomato sauce, stirring.
Cook the stew: Add the honeycomb, carrot, and potato to the pot. Cook, stirring for a couple of minutes. Pour in 3 cups of water. Simmer covered over low heat until the potatoes and carrots are cooked through (about 15 minutes). Taste and season with salt and hot sauce to taste. Remove from the heat.
Serve: This stew should be served as soon as it comes off the stove. If not eating immediately, reheat before serving. Enjoy with white rice and avocado.
Notes
Tripe stew can be made from beef, pork, or goat. Beef and pork are more common and easier to find. Honeycomb tripe is used in this recipe, but the process can be applied to other cuts as well.
The main difference between tripe soup and mondongo stew is the use of vegetables and consistency. Tripe soup generally has a thinner broth and fewer vegetables, while mondongo stew is heartier with a thicker consistency and more vegetables.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
