Entree: Mexico – Campeche, Yucatan Peninsula Mexico – Mondongo a la Campechana (Campeche-style Tripe Stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) bone-in pork shank (hueso de pierna), approx. weight
- 8 cups (1.9 L) water (or low-sodium beef broth)
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 large tomatoes, chopped, about 10 oz (280 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 1 chayote, peeled and diced, about 8 oz (225 g)
- 2 carrots, peeled and sliced, about 8 oz (225 g)
- 2 cups (500 g) cooked hominy, drained
- 1 tbsp (15 ml) achiote paste (annatto paste)
- 2 bay leaves
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 6 sprigs fresh epazote (approx. 6 g) or 1 tsp dried epazote
- 1/4 cup (60 ml) sour orange (naranja agria) juice (or 2 tbsp orange juice + 2 tbsp lime juice)
- 1 habanero pepper, seeded and minced (optional; about 10 g)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (20 g) chopped cilantro for garnish
- Lime wedges and warm corn tortillas or white rice for serving

Instructions

Short Description:
A hearty Campeche-style mondongo: tender beef tripe simmered with pork shank, local vegetables, hominy, and bright sour orange and epazote flavors. Robust, slightly tangy, and served with warm tortillas or rice for a complete main-course meal.

Regional Notes:
This Campeche variation highlights local Yucatecan influences — sour orange (naranja agria), fresh epazote, chayote, and optional habanero for heat — which distinguish it from central Mexican mondongos that rely more on tomato-paprika bases. The addition of hominy and a bone-in pork shank gives the stew body and a coastal peninsula character.

1. Rinse tripe thoroughly under cold water. Place tripe in a large pot, cover with cold water and bring to a boil. Boil 8–10 minutes, then drain, rinse tripe and pot to remove impurities.
2. Return cleaned tripe to the pot with the pork shank and 8 cups (1.9 L) fresh water (or beef broth). Bring to a gentle simmer, skimming any foam, then cover and simmer until tripe is tender and pork shank is cooked through, about 1.5–2 hours. Keep at a low simmer and add water if necessary to keep covered.
3. While tripe simmers, heat vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in achiote paste and cook 1 minute to release color. Add chopped tomatoes and diced green bell pepper; simmer until tomatoes break down and mixture becomes a loose sofrito, about 6–8 minutes. Mash slightly with a spoon and remove from heat.
5. When tripe is tender, remove pork shank; if desired, shred any meat from the bone and return shredded meat to the pot. Add the sofrito to the tripe pot along with sliced carrots, diced chayote, bay leaves, dried oregano, ground cumin, and epazote. Simmer gently until vegetables are just tender, about 20–25 minutes.
6. Stir in cooked hominy, sour orange juice, minced habanero (if using), salt, and black pepper. Simmer 10–15 minutes to let flavors meld and to heat hominy through. Taste and adjust seasoning with additional salt or sour orange juice as needed.
7. Remove bay leaves and discard. Ladle mondongo into bowls, garnish with chopped cilantro, and serve immediately with lime wedges and warm corn tortillas or white rice alongside.