Tabascan Mondongo (Tripe Stew)

About this recipe

Tabascan Mondongo is a hearty and aromatic stew from south-eastern Mexico made with beef tripe slow-cooked with vegetables, chilli, epazote, and tropical spices typical of Tabasco such as allspice and cloves. Unlike Caribbean mondongo or northern Mexican menudo, the Tabascan version incorporates the chillies and herbs of the Tabascan jungle and is served with white rice, corn tortillas, and lime. It is a celebratory dish prepared in large quantities for markets and festivals.

1. 1

   Thoroughly clean the beef tripe under cold running water. Cut into 3–4 cm pieces. Blanch in boiling salted water with a piece of onion and 2 garlic cloves for 10 minutes. Discard this water.

   💡 Blanching removes impurities and the strong smell - do not skip this step.

2. 2

   Place the tripe in a pressure cooker with fresh water, salt, onion, garlic, 1 bay leaf, and a sprig of epazote. Cook at pressure for 90 minutes (or 3 hours in a regular pot) until very tender. Reserve the stock.

   💡 Properly cooked tripe should cut easily with a fork with no resistance.

3. 3

   In a large frying pan, soften the diced onion and garlic in oil over medium heat. Add the chopped tomato, the soaked and deveined guajillo chilli (blended to a purée), the ground allspice, and the ground cloves. Fry for 5 minutes.

4. 4

   Add the cooked tripe to the sauce along with 3–4 cups of the cooking stock. Add the sliced carrots, cubed potatoes, cubed chayote, and cooked chickpeas. Bring to the boil.

5. 5

   Reduce the heat, cover, and simmer for 30 minutes until the vegetables are tender and the stew has thickened. Adjust seasoning with salt. Add fresh epazote at the end.

   💡 Adding fresh epazote at the very end preserves its aroma - adding it too early makes it bitter.

6. 6

   Serve in deep bowls accompanied by white rice, corn tortillas, raw diced onion, fresh coriander, and lime wedges.