How to make Guiso de Mondongo

Why cooks start here

Guiso de mondongo is tripe in a red, paprika-scented stew with potatoes and peppers — thicker than a broth, eaten with a spoon and bread. It is a Saturday pot in many porteño kitchens.

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.