Mondongo

Mondongo is a robust tripe stew that has been a part of Dominican culinary tradition for centuries. Beef tripe is cleaned meticulously, cut into small pieces, and simmered for hours with root vegetables — yuca, yautia, potatoes, and pumpkin — in a tomato-based broth flavored with lime juice, garlic, oregano, and cilantro. The long cooking time transforms the tripe into a tender, gelatinous texture that is deeply satisfying.

Mondongo is widely regarded as one of the best hangover cures in Dominican culture, and many Dominicans seek it out on weekend mornings after a night of celebration. The rich, collagen-heavy broth is believed to restore and nourish the body. Beyond its medicinal reputation, mondongo is simply a delicious, hearty stew that has sustained Dominican families for generations.

The dish has origins in Spanish cocido traditions and was influenced by African cooking methods. While tripe may be an acquired taste for visitors, it is cherished by Dominicans who grew up with the dish. Roadside comedores and market stalls that specialize in mondongo often have loyal followings of customers who swear by their particular recipe.