Mondongo
Ingredients
- 3 lbs Rumba® beef honeycomb tripe, cut into 2-inch squares
- 4 lemons, juiced
- 1/2 lb taro root, yucca or yautía, diced
- 1/2 lb pumpkin, diced
- 2/3 cup sofrito
- Salt and pepper (to taste)
- 1 lb beef feet, quartered
- 2 qt low-sodium beef broth or water
- 1/2 lb sweet potatoes or yams, diced
- 1/2 lb boniato or ñame, diced
- 1/2 cup tomato sauce
Preparation
- Toss the honeycomb tripe with lemon juice and place in a large soup pot. Add cold water to cover by 2 inches and bring to a boil. Simmer gently for 15 minutes. Drain, rinse and add back to pot.
- Meanwhile, add beef feet to pot with honeycomb tripe. Add broth and enough cold water to cover by 2 inches. Bring to a boil and simmer gently until the honeycomb tripe and feet are tender, about 2 hours.
- Add vegetables, sofrito and tomato sauce. Continue simmering until vegetables are tender, about 20 minutes.
- Season to taste with salt and pepper.
- Serve with white rice.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
