Mondongo: Puerto Rican Tripe Stew

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["A", "4 1/2 lbs beef tripe, trimmed", "1 lb calf foot, cut up", "6 limes, halved", "B", "1/4 lb lean cured ham, washed and cut into 1/2 inch pieces", "1 lb pumpkin or 1 lb squash, peeled and diced", "2 medium onions, peeled and coarsely chopped", "2 green peppers, seeded and coarsely chopped", "4 garlic cloves, peeled and coarsely chopped", "6 fresh cilantro leaves, coarsely chopped", "2 tablespoons salt", "10 cups water", "C", "1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)", "1 1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato, peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)", "1 lb yautia, peeled and cut in 11/2 inch pieces", "1 lb pumpkin (in addition to the amount previously called for in ""B"" list) or 1 lb squash, peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in ""B"" list)", "1 (8 ounce) can tomato sauce", "2 teaspoons salt"].

Yes, Mondongo: Puerto Rican Tripe Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.