Puerto Rican Tripe Stew with Pumpkin Potatoes and Chick Peas


1/2 cup Seville orange juice or orange and lemon juice mixed in the proportion of 2/3 orange to 1/3 lemon
2 oz salt pork, chopped
1 tsp annatto
1 large onion, minced
4 oz ham, coarsely chopped
2 large tomatoes, peeled and chopped
1 hot green pepper, seeded and chopped, if you like spicy, leave the seeds in
1 roasted red pepper, drained and chopped
6 sprigs cilantro, chopped
6 sprigs parsley, chopped
2 cups canned chick peas, drained and rinsed
6 medium potatoes, peeled and halved
1 lb calabaza pumpkin, peeled and cut into 1 inch cubes (available at Latin markets)
kosher salt and black pepper to taste
3 lbs tripe, cleaned
In Puerto Rico this rich delicious stew is called Mondongo.

  • Put the tripe into a heavy, covered casserole.
  • Pour the Seville orange juice over it and let it stand for 5-10 minutes.
  • Then cover it with cold water, bring to a boil, reduce the heat and let simmer for 2 hours.
  • Drain, reserving stock, cool tripe, then cut into squares and return to the casserole.
  • In a heavy skillet add the salt pork, then the annatto seeds and cook until the seeds have given up all their color. About a minute or two.
  • Remove the seeds with a spoon, then add the onion and saute until tender.
  • Add the ham, tomatoes, hot peppers, roasted red peppers and cilantro and cook a few minutes longer. 
  • Add the vegetables to the tripe along with the chickpeas, potatoes and pumpkin.
  • Add enough of the reserved stock to cover, then season with salt and pepper.
  • Cover and cook at a gentle simmer until the tripe and potatoes are done. About a half hour.
  • The pumpkin will disintegrate and thicken the sauce lightly.




25 min


2 hr


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