Where is mondongo from

To Puerto Ricans, Mondongo , is ubiquitous. Especially on Sundays mornings when all those wasted partygoers line up for orders of Modongo in San Juan and Spanish Harlem. Legions of aficionados seek out this special platter—and at a buck-fifty the price is just right. It looks like a white sheet patterned with honeycombs. First you trim the excess cartilage, and follow the recipe below as given.

The dish also includes yautia tanier or dasheen and name pronounced nyah-meh. Both are roots plants collective called bianda and found in Caribbean stores or markets. An added note: some cooks add macaroni to the dish. In my family we do not, we keep it traditional. Still, if the yen is there, a half pound of macaroni can be added to the stew during the last 15 minutes of cooking.

Let sit, about 10 minutes. I Made It Print. Cook's Notes: Use pork tripe and stock instead of beef if desired. Full Nutrition. Reviews 3 Read More Reviews. Reviews: Most Helpful. Rating: 4 stars.

Very good. The only thing I did differently was add one envelope of sazon with culantro and achiote. Read More. All Reviews for Puerto Rican Mondongo. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. Back to Recipe Review this recipe. Add Photo. Commonly, the tripe is mixed with vegetables and other elements to create a thick, hearty soup. Ingredients like citrus juice and various herbs may provide color and flavor. In cooking sopa de mondongo, chefs can use either beef or pork stomach, though the beef stomach may predominate in some culinary communities. Generally, the cooks trim fat from the tripe in order to lower the overall fat content of the soup.

The tripe is then put, with a few other simple elements, into water and simmered for a long time. Cooks might simmer the mixture for up to two hours to get the tripe to be soft and tender rather than chewy and tough.