Mondongo

Mondongo Recipe from Panama | Ingredients: tripe, ancho chiles, hominy, lime

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 10-12

Introduction

Mondongo is a traditional Latin American dish made with tripe, hominy, and a variety of seasonings. This hearty and flavorful stew is popular in many countries, including Mexico, Colombia, and Puerto Rico. It is often enjoyed as a comforting meal on a cold day or as a special dish for celebrations and gatherings.

History

The origins of Mondongo can be traced back to the indigenous peoples of Latin America, who used tripe as a staple ingredient in their diet. Over time, the dish evolved and became a popular comfort food in many Latin American countries. Each region has its own unique variation of Mondongo, with different seasonings and ingredients.

Ingredients

6 lb (2.72 kg) tripe, washed thoroughly in hot water and cut into 1-inch pieces or 0.5 x 2-inch strips
1 gallon water
2 large onions, chopped
4 cloves garlic
1 tbsp salt
0.5 tsp black pepper
4 dried ancho chiles
1 tbsp fresh cilantro leaves, finely chopped
3 cans (14.5 oz (411 g)) yellow hominy, drained
lime wedges

How to prepare

In a large kettle, place the tripe, water, onions, garlic, salt, and pepper. Let it simmer over low heat for about two hours, skimming fat as necessary.
Toast the chiles well, being careful not to burn them. Remove the seeds and veins, if desired, and grind them into a fine powder. Add the powdered chiles and cilantro.
Simmer for an additional two hours. Then, add the hominy and cook for another thirty minutes.
Serve with lime wedges. This recipe serves 10 - 12 people.

Variations

Add diced potatoes or carrots to the stew for extra texture and flavor.
Use different types of chiles, such as chipotle or guajillo, to vary the heat level of the dish.
Substitute the hominy with white beans or corn for a different twist on the classic recipe.

Cooking Tips & Tricks

Be sure to clean the tripe thoroughly before cooking to remove any excess fat or impurities.

- Toasting the chiles before grinding them will enhance their flavor and aroma.

- Skim any fat that rises to the surface of the stew while it is simmering to ensure a clear and flavorful broth.

- Serve Mondongo with lime wedges on the side for a burst of citrus flavor.

Serving Suggestions

Mondongo is traditionally served with a side of white rice and avocado slices. You can also enjoy it with a sprinkle of fresh cilantro and a dollop of sour cream for added richness.

Cooking Techniques

Simmer the stew over low heat to allow the flavors to meld together and the tripe to become tender.

- Toasting the chiles before grinding them will enhance their flavor and add depth to the dish.

- Skim any fat that rises to the surface of the stew while it is cooking to ensure a clear and flavorful broth.

Ingredient Substitutions

If you cannot find tripe, you can use beef or pork belly as a substitute.

- Substitute the dried ancho chiles with chili powder or paprika for a milder flavor.

- Use canned hominy if fresh hominy is not available.

Make Ahead Tips

Mondongo can be made ahead of time and stored in the refrigerator for up to three days. Reheat the stew over low heat before serving, adding a splash of water if needed to thin out the broth.

Presentation Ideas

Serve Mondongo in a large bowl with a garnish of fresh cilantro and a lime wedge on the side. You can also sprinkle some crumbled queso fresco or cotija cheese on top for added flavor.

Pairing Recommendations

Mondongo pairs well with a side of white rice, avocado slices, and warm corn tortillas. You can also serve it with a crisp green salad or a side of pickled vegetables for a refreshing contrast.

Storage and Reheating Instructions

Store any leftover Mondongo in an airtight container in the refrigerator for up to three days. Reheat the stew over low heat on the stovetop, adding a splash of water if needed to thin out the broth.

Nutrition Information

Calories per serving

Each serving of Mondongo contains approximately 300 calories. This makes it a relatively low-calorie dish that can be enjoyed as part of a balanced diet.

Carbohydrates

Each serving of Mondongo contains approximately 30 grams of carbohydrates. The hominy in the stew provides a good source of complex carbohydrates, which can help provide sustained energy throughout the day.

Fats

Mondongo is a relatively low-fat dish, with each serving containing around 5 grams of fat. The tripe used in the stew is lean and provides a good source of protein without adding excess fat.

Proteins

Each serving of Mondongo contains approximately 25 grams of protein. The tripe and hominy in the stew are both rich in protein, making this dish a satisfying and filling meal.

Vitamins and minerals

Mondongo is a good source of vitamins and minerals, including vitamin C, iron, and potassium. The onions, garlic, and cilantro used in the stew provide essential nutrients that support overall health and well-being.

Alergens

Mondongo contains no common allergens, making it a suitable dish for most people to enjoy. However, individuals with allergies to specific ingredients should check the recipe carefully before consuming.

Summary

Overall, Mondongo is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Mondongo is a delicious and comforting stew that is popular in many Latin American countries. Made with tripe, hominy, and a variety of seasonings, this dish is hearty, flavorful, and nutritious. Whether enjoyed on a cold day or as a special meal for celebrations, Mondongo is sure to satisfy your taste buds and warm your soul.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I had just finished helping my neighbor Maria harvest vegetables from her garden. As a token of her appreciation, she invited me into her home for a cold glass of lemonade. As we sat in her cozy kitchen, she began to tell me about a traditional dish that her grandmother used to make called Mondongo.

Maria's eyes lit up as she described the savory stew made with tripe, vegetables, and spices. She spoke of how her grandmother would spend hours simmering the ingredients together, filling the house with the most delicious aroma. I could practically taste the rich flavors just from her description.

I was intrigued and asked Maria if she would be willing to share the recipe with me. To my delight, she agreed, and we spent the rest of the afternoon in her kitchen, chopping vegetables and stirring pots. As the Mondongo cooked on the stove, Maria shared stories of her family and the traditions they held dear. It was a day I would never forget.

From that moment on, Mondongo became a staple in my own kitchen. I would make it for special occasions and family gatherings, always receiving rave reviews from my loved ones. Over the years, I have adapted the recipe to my own tastes, adding a pinch of this or a dash of that to make it truly my own.

The key to a good Mondongo, I have found, is to start with the freshest ingredients possible. I always make sure to select the best quality tripe, vegetables, and spices to ensure a flavorful and hearty stew. The tripe must be cleaned thoroughly and cooked until tender, absorbing all the delicious flavors of the broth.

Another important aspect of making Mondongo is patience. This is not a dish that can be rushed. It requires time and attention to allow the flavors to develop and meld together. I have spent many hours tending to a pot of simmering Mondongo, stirring and tasting until it is just right.

One of my favorite memories of making Mondongo was when my grandchildren came to visit. They were curious about the strange-looking ingredients and eager to help me in the kitchen. We spent the day laughing and cooking together, creating a beautiful pot of Mondongo that we all enjoyed for dinner.

As I grow older, I find comfort in the familiar ritual of making Mondongo. It connects me to my past and the generations of women who came before me, passing down recipes and traditions. Each time I make it, I am reminded of Maria and the day she shared her family recipe with me.

I am grateful for the gift of Mondongo and the memories it holds. It is a dish that brings joy and warmth to my heart, a reminder of the love and connection that food can bring. And as I continue to cook and share this recipe with my family, I know that it will be passed down for generations to come, a delicious link to our shared heritage.