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Guiso de Mondongo

Serves 6 Soup dairy-free, meat, Soups

Guiso de Mondongo

Guiso de mondongo finds its way into many porteño kitchens on Saturdays, a comforting presence in the weekend rhythm of Buenos Aires. This hearty stew, brimming with tradition, is a staple that carries the warmth of home into each bite. Its roots run deep in the city, a beloved dish that turns an ordinary day into an occasion, inviting the entire family to gather around the table.

Rich with the earthiness of paprika and the tender chew of tripe, this dish is a tapestry of textures and flavors. The stew is thick, not quite a broth, with potatoes that soften into the sauce alongside sweet red peppers. Served with crusty bread, it's a meal that satisfies both hunger and heart, spoonful by spoonful.

Ingredients

  • 800 g (1.8 lb)beef tripe, sliced
  • 2onions, chopped
  • 1red pepper, chopped
  • 3tomatoes, grated
  • 2 tbsppaprika
  • 3potatoes, cubed
  • 2 tbspoil
  • to tastesalt and pepper

Method

  1. Start by blanching the tripe to remove any impurities and to soften it slightly. Place the 800 g (1.8 lb) of sliced beef tripe in a large pot and cover with water. Bring it to a boil over high heat, then reduce the heat and let it simmer for about 10 minutes. Drain the tripe in a colander and set it aside. This step helps to clean the tripe and prepare it for the stew.
  2. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the 2 chopped onions and 1 chopped red pepper to the pot. Sauté them until the onions become translucent and the peppers soften, releasing their aroma. This should take about 5 to 7 minutes, and it builds the flavor base for the stew.
  3. Stir in the 3 grated tomatoes and 2 tablespoons of paprika. Cook the mixture, stirring occasionally, until the tomatoes have broken down and the mixture becomes a thick, fragrant paste. This step ensures that the flavors meld together and the paprika releases its deep color and aroma.
  4. Add the blanched tripe to the pot, stirring to coat it with the tomato and paprika mixture. Pour in enough water to cover the tripe completely. Bring the pot to a gentle simmer, then cover it and let it cook for 1 hour and 40 minutes. The tripe should become tender and absorb the flavors of the stew.
  5. After the tripe has simmered, add the 3 cubed potatoes to the pot. Stir them into the stew and continue to cook until the potatoes are tender and the sauce has thickened, which should take about 20 to 30 minutes. The potatoes should be soft enough to break with a spoon, and the stew should have a rich, hearty consistency.
  6. Taste the stew and adjust the seasoning with salt and pepper to your liking. Serve the guiso de mondongo very hot, ideally with crusty bread to soak up the flavorful sauce. Enjoy this comforting and traditional Argentinian dish.