Mondongo

Ingredients

• •2 lbs beef tripe, cleaned and cut into bite-sized pieces
• •2 tablespoons olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 carrots, peeled and diced
• •2 potatoes, peeled and diced
• •1 red bell pepper, diced
• •8 cups beef broth
• •1 can (14.5 oz) diced tomatoes
• •1 teaspoon ground cumin
• •1 bay leaf
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the tripe pieces for 5 minutes, stirring occasionally.
2. 2Add the diced onion, garlic, and bell pepper, sautéing for 3-4 minutes until fragrant.
3. 3Pour in the beef broth and bring to a boil, then reduce heat and simmer for 45 minutes to tenderize the tripe.
4. 4Add the carrots, potatoes, diced tomatoes, cumin, and bay leaf to the pot.
5. 5Continue simmering for another 30-40 minutes until the tripe is very tender and vegetables are cooked through.
6. 6Season with salt and pepper to taste, remove the bay leaf, and serve hot in bowls with crusty bread.

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