Both in Chile and in South America, this cut of meat called “guatitas” (beef tripe) or “mondongo”, is very popular and classic of home cooking. With this cut you can make those classic recipes of yore. And following the line of this blog to keep the traditions alive, I wanted to make this popular dish called Guatitas a la Jardinera. It is quite easy to make, it uses simple ingredients, and my only recommendation is that when you cook the beef tripe you should try to keep the place well ventilated, since the smell can be a bit strong.

To buy this beef tripe I went to the Rumba Meats store on Amazon. There you can buy exactly the cut that you need. It is a very effective and efficient way for those who live in the United States.



As an interesting fact I can tell you that there are some people who leave the beef tripe soaking in milk overnight, or also at the time of cooking they add a little bit of vinegar. In this recipe I only added water, salt, pepper and bay leaves. The cooking was done in an iron pot, and I cooked it for 1½ hours. If you have a pressure cooker, it only takes 45 minutes.




Servings: 4 servings
Author: Carolina Rojas - Mi Diario de Cocina


For the beef tripe:

  • Rumba® Beef Honeycomb Tripe
  • 1 package of Rumba Meats™ Honeycomb Beef Tripe
  • 2 bay leaves
  • Salt and pepper to taste

For the base stew:

  • 1 tablespoon of olive oil
  • 1 onion, julienned
  • 1 clove of garlic
  • 1 carrot, sliced
  • 1 large tomato, diced
  • 1 cup of tomato sauce, or tomato paste
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  • 1 cup of peas
  • 1 cup of whole kernel corn


  1. First, wash the beef tripe under a stream of cold water. Then place it in a pot with cold water, along with 2 bay leaves, salt and pepper to taste, and cook for about 90 minutes. If you use a pressure cooker, it's only 45 minutes.
  2. Once ready, remove the beef tripe, let it cool down, and cut it into small strips. Set aside.
  3. Then, for the base stew, pour some olive oil in a pan and fry the onion and chopped garlic for about 4 minutes. Add the carrot. Cook for about 3 minutes.
  4. Add the chopped tomato, the tomato sauce, and season with oregano, salt and pepper to taste.
  5. Add the cut beef tripe and 1 cup of the water from the beef tripe preparation, or 1 cup of beef broth. Mix well, and then add the peas and corn.
  6. Cook over medium heat for about 4 minutes and then turn off.
  7. Serve the beef tripe with a side of white rice or cube-shaped french fries.