Entree: Panama – Mondongo a la Culona (Hearty Panamanian beef tripe stew with root vegetables and aromatic herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1 in (2.5 cm) pieces
- 1 lb (450 g) pork hock, bone-in
- 8 cups (1.9 L) beef broth or water with beef bouillon
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, diced, about 8 oz (225 g)
- 6 cloves garlic, minced, about 1 oz (30 g)
- 1 medium green bell pepper, diced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces, about 10 oz (280 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 1 in (2.5 cm) pieces
- 1 green plantain, peeled and cut into 1 in (2.5 cm) pieces, about 10 oz (280 g)
- 1/4 cup (15 g) chopped culantro (recao)
- 1/4 cup (10 g) chopped cilantro for garnish
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves (approx. 1 g)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (optional), plus lime wedges to serve

Instructions

1. Rinse tripe thoroughly; place in a large pot, cover with water, bring to a boil 10 minutes, drain and rinse to remove impurities. Repeat if needed until water runs clearer.
2. In the same large pot, add cleaned tripe, pork hock, beef broth, bay leaves, and 1 tsp salt. Bring to a gentle boil, reduce heat, cover, and simmer until tripe is very tender, about 1 1/2 to 2 hours; skim foam as needed.
3. Meanwhile, heat vegetable oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and bell pepper and cook 2 minutes more, then add tomatoes and cook until broken down, about 5 minutes.
4. When tripe is nearly tender, remove pork hock, shred meat from the bone and return shredded meat to the pot. Add the sautéed vegetables, carrots, potatoes, yuca, plantain, cumin, oregano, black pepper, and remaining salt. Add more broth or water if needed to cover; bring back to a simmer.
5. Simmer uncovered until root vegetables are tender and flavors have melded, about 30–45 minutes. Adjust seasoning with salt and pepper.
6. Stir in chopped culantro and fresh lime juice (if using) just before serving. Garnish with chopped cilantro and serve hot with rice and lime wedges.