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Mondongo antioqueño (tripe recipe from Colombia) back | home | print

Mondongo antioqueño (tripe recipe from Colombia)


1 pound of tripe
2 pounds of pork leg meat
3 chorizos
4 potatoes
1 pound cassava root
1 tomato
2 scallions
1 white onion
1 garlic clove
1/2 teaspoon of ground cumin
1/4 teaspoon of achiote
1/3 cup of fresh cilantro
1 lime


In a large pot place the tripe with enough water to cover it by 2 inches. Bring to a boil, reduce to a simmer and cook for about two hours until the tripe is tender. Drain the tripe and cut it into small squares. In a large pot, place the tripe, the pork meat cut in small pieces, the sliced chorizos, and tomato, scallions, onion, garlic, all chopped, along with cumin and achiote. Add enough fresh water to cover. Once is it boiling, reduce to a simmer and cook for about 45 minutes, then add the diced cassava root, the cilantro and the cubed potatoes. Cook for an additional half an hour. Serve into individual bowls, garnished with fresh cilantro, drizzled with lime juice, and accompanied with white rice, avocado, banana and ají hot sauce on the side.