Entree: Colombia – Antioquia – Mondongo Antioqueño (Antioquia-style beef tripe stew with vegetables, corn, and pork, served in a rich savory broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and precooked
- 1 lb (450 g) pork belly or pork hock, cut into 1–2 in (2–5 cm) chunks
- 2 chorizo sausages, approx. 3 oz (85 g) each, sliced
- 8 cups (1.9 L) water or low-sodium beef broth
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium potatoes, peeled and cubed (about 12 oz / 350 g)
- 1 cup (150 g) yuca (cassava), peeled and cubed
- 2 medium carrots, sliced
- 2 ears corn, each cut into 4 pieces
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) annatto powder or 1 tbsp (15 ml) achiote oil (optional, for color)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 scallions, thinly sliced
- 2 limes, juiced (about 2 tbsp / 30 ml) for finishing

Instructions

1. Rinse the tripe under cold water, then cut into bite-sized strips if not already cut. Place tripe and pork belly/hock in a large pot, cover with water or broth, bring to a boil, skim foam, reduce heat and simmer gently, partially covered, for 1.5–2 hours until pork and tripe begin to become tender.
2. In a skillet over medium heat, warm the vegetable oil and lightly brown the chorizo slices for 2–3 minutes to release flavor; add the browned chorizo to the pot with the tripe and pork.
3. Add the chopped onion and minced garlic to the pot, along with the bay leaf, cumin, annatto (if using), salt, and pepper. Continue simmering for another 30 minutes to meld flavors.
4. Add the potatoes, yuca, carrots, and corn pieces to the pot; simmer gently for 25–35 minutes more, until vegetables and tripe are very tender and the broth is flavorful. Add more water or broth if needed to reach desired consistency.
5. Adjust seasoning with additional salt and pepper. Stir in chopped cilantro and sliced scallions just before serving. Squeeze lime juice over individual bowls or serve lime wedges on the side.
6. Serve hot in deep bowls with white rice and arepas or crusty bread, offering additional cilantro and lime at the table.