Mondongo a la Rústica - Chef Viviana

Mondongo a la Rústica is a delightful, rustic-style tripe stew that hails from Costa Rican cuisine. Known for its economical ingredients and wholesome goodness, this dish centers around beef tripe, complemented by a rich vegetable sauce and aromatic spices. Whether you're looking for comfort food or a nutritious meal, Mondongo a la Rústica makes a hearty feast perfect for family gatherings.

Ingredients

🥩 2 kg Beef Tripe (Mondongo)
💧 12 cups Water
🍋 1 Lime cut in half
🌿 A few Celery Leaves
🌶 1 Sweet Pepper (Chile Dulce)
🧄 2 cloves Garlic
🍃 2 Bay Leaves
🧂 2 teaspoons Salt

For the Sauce:

🌿 1 tablespoon Oil
🧅 2 Onions, cut in pieces
🧄 4 cloves Garlic minced equivalent
🌶 1 Sweet Pepper (Chile Dulce), cut in pieces
🍅 4 Tomatoes, cut in pieces
🌿 1 tablespoon Thyme
💧 2 cups Water
🍅 8 tablespoons Tomato Paste
🌶 1 whole Scotch Bonnet Pepper (Chile Panameño)
🧂 1-2 teaspoons Salt
🌶 1/2 teaspoon Pepper
🥫 2 tablespoons Salsa Lizano (English Sauce)
🥕 400 grams Mixed Vegetables corn, peas, green beans, diced carrots
🌿 1/4 cup Cilantro, chopped

Instructions

1- Prepare the Mondongo:

Thoroughly wash the 2 kg of mondongo multiple times with water.
Rub the cut lime half over all sides of the mondongo to clean it thoroughly, then rinse again.
Place the cleaned mondongo into an electric pressure cooker.
Add celery leaves, sweet pepper, garlic cloves, and bay leaves.
Pour in water to cover the mondongo completely.
Cook on high in the pressure cooker for 45-50 minutes, starting the timer once the pressure valve begins to sound. Optionally, add salt, but remember the cooking water will be discarded.
Discard the cooking water after the mondongo is cooked.
Cut the cooked mondongo into thin, short strips.

2- Prepare the Sauce:

Heat 1 tablespoon of oil in an electric skillet.
Add and sauté onions, garlic, sweet pepper, and tomatoes for about 20 minutes until well browned and golden.
Transfer these sautéed vegetables to a blender, add water, and blend until smooth.
Return the sauce to the skillet, add tomato paste and thyme.
Puncture the Scotch bonnet pepper with a toothpick and add to the sauce.
Let the sauce simmer for about 5 minutes.

3- Combine and Finish the Dish: