Dominican Mondongo

Ingredients

• 1.1kg honeycomb beef tripe, cleaned
• juice of 2 limes
• 2 tbsp vinegar
• 2 tbsp salt, for cleaning
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 stalks celery, diced
• 1 carrot, diced
• 2 tomatoes, diced
• 2 tsp Dominican oregano
• 500g potatoes, cubed
• 400g yuca, peeled and cubed
• 1/4 cup chopped cilantro
• salt and pepper, to taste
• white rice and avocado, to serve

Before you cook

• Rub the tripe thoroughly with salt, lime juice, and vinegar, scrubbing well, then rinse under cold water; repeat two more times until the tripe is pale and free of strong odor.
• Cut the cleaned tripe into small, 2-3cm pieces.

Steps

1. Place the tripe in a large pot, cover with fresh water, and bring to a boil.
2. Reduce the heat and simmer, partially covered, for 2 hours until the tripe is tender enough to bend easily.
3. In a separate pan, heat the oil and sauté the onion, bell pepper, garlic, celery, and carrot for 6 minutes until softened.
4. Stir in the diced tomatoes and cook for 3 minutes until they break down.
5. Add the sautéed vegetables to the pot with the tripe and its broth.
6. Stir in the oregano, potatoes, and yuca.
7. Simmer for 20 minutes until the potatoes and yuca are tender.
8. Stir in the chopped cilantro and season with salt and pepper.
9. Serve hot with white rice and sliced avocado.