Caldo de Mondongo

Source: seed-costa-rican

Ingredients

800 g beef tripe, cleaned and cut into bite-sized pieces
400 g beef bones or knuckle
1 large onion, quartered
4 cloves garlic cloves, crushed
1 stalk celery stalk, chopped
2 medium carrot, diced
3 medium potato, diced
1 medium plantain, green, diced
200 g white corn kernels
200 g red kidney beans, cooked
2 medium tomato, diced
15 g coriander leaves, fresh
2 tsp salt
1 tsp black pepper
2500 ml water or beef stock

Method

Caldo de Mondongo

Method

Blanch the tripe pieces in boiling water for 10 minutes, then drain and rinse thoroughly. In a large pot, bring water or stock to boil with the beef bones, blanched tripe, onion, garlic, and celery. Simmer for 1.5 to 2 hours until the tripe is tender. Add the carrot, potato, plantain, corn kernels, and kidney beans, cooking for a further 20 minutes. Stir in the diced tomato, coriander, salt, and pepper, simmering for an additional 10 minutes until all vegetables are tender. Taste and adjust seasoning as needed. Serve hot in bowls, ensuring each portion contains a good balance of tripe and vegetables.

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