Mondongo (Tripe Stew)

🛒 Ingredients

• Beef Tripe (pre-cooked) 100 g · 85 kcal
• Potatoes 100 g · 77 kcal
• Carrots 30 g · 12 kcal
• Onion 30 g · 12 kcal
• Red Bell Pepper 30 g · 6 kcal
• Garlic 5 g · 7 kcal
• Canned Diced Tomatoes 60 g · 12 kcal
• Canned Chickpeas (drained) 30 g · 49 kcal
• Frozen Green Peas 20 g · 16 kcal
• Aji Amarillo Paste 5 g · 2 kcal
• Olive Oil 10 g · 88 kcal
• Beef Broth 100 g · 10 kcal
• Fresh Cilantro 5 g · 1 kcal
• Cumin Powder 1 g · 4 kcal
• Dried Oregano 1 g · 1 kcal
• Smoked Paprika 1 g · 3 kcal
• Bay Leaf 1 g · 0 kcal
• Lime (for serving) 10 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the pre-cooked tripe thoroughly, cut it into bite-sized pieces, and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion, bell pepper, and garlic; sauté until softened, about 5-7 minutes.
3. Stir in the diced tomatoes, Aji Amarillo paste, cumin, oregano, smoked paprika, and bay leaf. Cook for another 2-3 minutes to allow the flavors to meld.
4. Add the prepared tripe, diced potatoes, carrots, and beef broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes until the tripe is very tender.
5. Stir in the chickpeas and green peas during the last 15 minutes of cooking. Season with salt and pepper to taste.
6. Remove the bay leaf before serving. Garnish with fresh cilantro and a squeeze of lime juice.