The mondongo stew is a Uruguayan dish made with beef tripe (guatita or panza), vegetables, chorizo, bacon, and beans. It’s cooked slowly to obtain a thick and hearty broth. It is one of the most sought-after dishes for cold days in Uruguay.
In this mondongo, fresh vegetables are combined with smoked ingredients to create a very Uruguayan stew.
A traditional stew includes cooked tripe, chorizo, bacon, onion, carrot, leek, potatoes, beans, tomato, garlic, salt, pepper, and oregano. Some versions also incorporate rice or additional vegetables depending on the region.
Note that the tripe should be tender and well-cooked, so during preparation, it must be cleaned and soaked to remove impurities and reduce its fat content.
For a richer broth, you can add beef or pork bones, or also add a little red wine during the sauté.
Mondongo Stew
Ingredients
1 kilogram of Tripe
2 Chorizo
100 grams of Bacon
3 Potatoes
3 Medium onions
2 Medium carrots
1 Medium red bell pepper
½ Garlic head
1 Leek
100 grams of Beans (lard beans)
250 milliliters of Tomato paste
1 pinch of Salt
1 pinch of Pepper
Oregano
Preparation
Step 1 : To start, peel and wash the vegetables carefully.
Step 2 : Then, add the onion to a pre-oiled pot, followed by the bell pepper and garlic for sautéing.
Step 3 : Next, dice the bacon and chorizo to your liking and add them to the pot along with the onion, bell pepper, and garlic.
Step 4 : Grate one carrot and cut the other into thin slices, also slice the leek to add to the pot.
Step 5 : Subsequently, add the tomato paste, seasonings, and soaked beans.
Step 6 : Then, cut the cooked tripe into cubes and add it to the pot.
Step 7 : Add water to taste and bring to a boil until the tripe is tender.
Step 8 : Optionally, you can add some cooked rice and cook for a few more minutes to give the stew extra body.
Step 9 : Finally, turn off the heat and let it rest for 5 minutes before serving.
Video
Preparation (simple version)
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