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  • Rumba Meats® Beef Honeycomb Tripe (1 package)
  • 2 garlic cloves
  • 2 green onions
  • 1 tablespoons olive oil
  • 1 small white onion, chopped
  • 1 garlic clove, chopped
  • 1⁄2 teaspoon ground cumin
  • 2 Columbian chorizo links, (about 8 ounces), sliced
  • 4 cups chicken broth
  • 1⁄2 cup canned diced tomatoes in juice
  • 1⁄2 teaspoon achiote molido
  • 2 cups peeled, diced yuca
  • 3⁄4 pound papas criollas, (or small bite-size yellow potatoes)
  • Chopped cilantro, as needed
  • White rice, as needed
  • Recommended sides: white rice, avocado, lime wedges, whole bananas, aji picante


  1. Rinse beef tripe under cold running water and cut into bite-size pieces.
  2. In a stockpot, combine tripe, garlic, and green onions. Add water to cover. Bring to a boil, and skim off any foam that forms on the surface. Reduce heat to medium-low, partially cover and simmer for 2 hours until tripe is tender and reaches an internal temperature of 160°F. Drain tripe pieces, reserving 2 cups cooking stock. Set aside.
  3. Heat oil in a Dutch oven over medium heat. Add onion, garlic, and cumin. Cook for 5 minutes, stirring frequently. Stir in drained tripe and reserved stock, chorizo, chicken broth, tomatoes in juice, and achiote. Bring to a boil, reduce heat and simmer for 15 minutes. Add yuca and potatoes and continue cooking for 20 minutes until vegetables are tender. Taste and adjust seasonings.
  4. Serve mondongo ladled into generous-sized bowls and garnish with cilantro and lime. Accompany each bowl with white rice, avocado, lime wedges, banana, and aji picante served on the side.