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Mondongo

Name: Mondongo
Cuisine: Venezuelan
Ingredients: 1 lb beef tripe; 1 large, chopped onion; 4 cloves, minced garlic; 1, chopped bell pepper; 2 medium, diced tomato; 1/2 cup, chopped cilantro; 2 medium, cubed potato; 1 large, sliced carrot; 1 tsp cumin; 1 tsp oregano; to taste salt; to taste black pepper; 2 tbsp vegetable oil; 4 cups water

Mondongo is a hearty tripe stew traditionally prepared in Venezuela, known for its rich and comforting flavor profile. It is a staple in Venezuelan households and often enjoyed during family gatherings, reflecting the country's diverse culinary heritage.

14 ingredients

heartysavoryearthyherbaceous

Culinary DNA Preview

Indigenous60%

Spanish40%

Ingredients

beef tripe
1 lb
onion
1 large, chopped
garlic
4 cloves, minced
bell pepper
1, chopped
tomato
2 medium, diced
cilantro
1/2 cup, chopped
potato
2 medium, cubed
carrot
1 large, sliced
cumin
1 tsp
oregano
1 tsp
salt
to taste
black pepper
to taste
vegetable oil
2 tbsp
water
4 cups

Method

Steps not available

Origin Story

Mondongo traces its roots to Spanish and indigenous influences, evolving as a popular dish among working-class communities in Venezuela, utilizing affordable ingredients to create a nourishing meal.

Culinary DNA

Ingredient ancestry breakdown

Indigenous60%

ingredients+techniques

Spanish40%

ingredient_origin+seasoning

Techniques

boiling sautéing simmering seasoning

Stories about this dish

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