Mondongo (tripe soup, menudo). This tripe soup is usually sold on weekends in small mom-and-pop kitchens called "Fondas", or in restaurants that specialize in Typical Mexican antojitos. Mondongo (Tripe Stew) might not be some people's cup of tea, but in the Dominican Republic, it is a very popular dish. Elsewhere it is called callos, menudo, and other equally non-descriptive names.

In Mexican cuisine, Menudo, also known as pancita ([little] gut or [little] stomach, from Spanish: Panza; "Gut/Stomach") or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Mondongo Colombiano, which is pork, tripe and chorizo soup, is served in every traditional Colombian restaurant. Tripe is the main meat in the dish and it is balanced with lean pork and pieces of chorizo, which are used for rich flavor. You can have Mondongo (tripe soup, menudo) using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mondongo (tripe soup, menudo)

Prepare 3 lb of tripe.
Prepare 6 clove of garlic.
Prepare 4 of cilantro with sticks.
Prepare 5 of bay leaf.
You need 1 of adobo.
It's 1 of garlic powder.
Prepare 1 of sofrito.
Prepare 1 of green olives.
You need 1 of corn on cob.
It's 2 of potatoes.
You need 1 of casava (yuca).
Prepare 3 lb of pig feet.
You need 2 envelope of sazon con achote.

Mondongo is a complete meal, accompanied by white rice, avocado. · Mondongo Soup (Tripe Stew): might not be of the liking of many people, especially outside the Dominican Republic, but in the DR is still very popular. Menudo is a classic spicy Mexican dish that is made with tripe, veal bones, and hominy soup. It is traditionally prepared as a family and is served at communal gatherings. It's also touted to be a cure for hangovers and is often served on New Year's Day or after a night of revelry.

Mondongo (tripe soup, menudo) instructions

Wash your tripe n pig feet.
Put to boil in big pot. I like mine al dente you can cook as tender as you like. Cut bite size when almost done put back in pot.
Throw adobo n garlic to taste.and 2 tablespoon of sofrito 5 bay leaf.
4 leaf cilantro. 6 garlic. mash them. 8-10 small green olives cut 2 potatoes put in..
Put casava, corn on the cob cut in slices. I put malanga coco.
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Mondongo, a cousin to Mexico's Menudo, is a well known dish throughout the Spanish-speaking Caribbean. As you might imagine, recipes for Mondongo vary from country to country, and again, from cook to cook. The choice of vegetables added to this stew is fairly subjective. (Sopi mondongo, Menudo, Mondongo, Pancita, Guatita, Mocotó, ) Sopa de mondongo is a term that is widely used all across Central and South America when referring to a hearty tripe and vegetable soup. Menudo is a tasty Mexican tripe stew that is popular for big family gatherings. It is also served as a late-night or breakfast hangover cure for a night of drinking.