Mondongo a la criolla is an iconic Argentine stew, passed down from generation to generation, made from beef tripe slow-cooked together with vegetables and spices.
It’s a traditional dish in many Argentine provinces, especially valued on cold days for its intense, comforting flavor.
Print
Argentine Tripe Stew
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 320
Ingredients
- 1 kg of beef tripe, cleaned and cut into pieces (about 2.2 lb)
- to taste of salt (for soaking)
- 150 g of short pasta (about 5.3 oz)
- 2 of onions, chopped
- 2 cloves of garlic, chopped
- 1 of bell pepper, sliced
- 2 of carrots, grated
- 2 of tomatoes, chopped
- 3 tablespoons of olive oil
- to taste of paprika, oregano, salt, and pepper
Instructions
- Soak the tripe, let it sit in salted water for 30 minutes, then rinse well.
- Boil the tripe, cook it in a pressure cooker with plenty of water for about 45 minutes, or until tender.
- Make the sofrito, in another pot, heat the olive oil and add the chopped onion, garlic, and sliced bell pepper. Cook until golden.
- Add carrot and tomato, stir in the grated carrot and chopped tomatoes, and cook a few more minutes.
- Combine the ingredients, add the cooked, drained tripe to the sofrito, along with some of the cooking water, and season with paprika, oregano, salt, and pepper.
- Simmer, let everything cook together for about 20 to 30 minutes so the flavors combine.
- Add the pasta, stir in the short pasta and cook until al dente, adding more liquid if needed.
- Serve hot, once the stew reaches the desired consistency, serve it piping hot.
Tips for getting it right
- The initial soak with salt helps clean the tripe better before cooking.
- Cooking the tripe in a pressure cooker significantly reduces the time needed to tenderize it.
- Add the pasta near the end so it doesn’t overcook and stays al dente.
- The stew’s flavor improves if it rests a few minutes before serving.
Traditional variations
- Some families add chickpeas or beans along with the tripe for a heartier stew.
- It’s also made without pasta, served directly with mashed potatoes or white rice instead.
How to serve
Mondongo a la criolla is served piping hot as a main dish, perfect for cold days.
It can be paired with mashed potatoes or a portion of white rice, which help balance its intense flavors.
Recommended sides
- Mashed potatoes
- White rice
- Crusty bread
Did you know?
Mondongo a la criolla stands out not just for its flavor, but for its cultural significance in the culinary tradition of many Argentine provinces.
It’s a dish passed down through generations, and each family usually has its own variation in seasonings and side dishes.
Frequently Asked Questions
Soaking it in salted water helps clean it better before cooking, removing impurities and preparing the texture for the subsequent boil.
Yes, though it will take longer; in a regular pot it can take considerably more than 45 minutes to reach the desired tender texture.
It's commonly served with mashed potatoes or a portion of white rice, which help balance its intense flavors.
Yes, some families serve it directly without pasta, paired with mashed potatoes or rice instead.
