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Caribbean Mondongo (Slow Cooker Dinner)

Rumba Meats® Beef Scalded Tripe

caribbean mondongo
Kate Ramos Serving A Platter

Original Blog & Recipe by
Kate Ramos

Kate is a former professional chef turned food writer and photographer who has spent a lifetime in the kitchen. She is passionate about sharing the recipes that brighten her family's days with the rest of the world. She is a mother of two, wife, and dog-lover. Kate lives with her family in Southern California where she writes her Mexican-Inspired food blog, ¡Hola! Jalapeño.

See more of my recipes

We can all use a taste of the Caribbean during the winter months–or, really, year round. You can prep this slow cooker dinner in a mere 15 minutes, then put it in a slow cooker for 8 hours. Set it, forget it, eat it, and remember your favorite meals growing up.


  • Rumba Meats® Beef Scalded Tripe (1 package, about 5 pounds)
  • 1 (18-ounce) bag frozen yuca, thawed
  • 1 (18-ounce) package or 4 cups frozen sweet potato, butternut squash, potato, and carrot blend
  • 1 (12-ounce) jar sofrito tomato cooking base
  • 3 cups beef broth or water
  • 1 packet (about 1¼ teaspoons) sazón with garlic and onion
  • ½ teaspoon dried oregano
  • Garnish: chopped cilantro
  • Recommended side: tostones


  1. Trim and cut into bite-size pieces with kitchen shears or knife.
  2. Slice yuca into bite-size pieces.
  3. Combine all ingredients in slow cooker. Cover and slow cook on low setting for 8 hours or until tripe is tender and reaches an internal temperature of 160ºF.
  4. Top Caribbean mondongo with chopped cilantro. Serve with tostones, if desired.