Tripe and Bean Stew/Guisado De Tripa(Modongo) Y Frijoles

Here is another offal recipe which uses a less than favourable cut of meat, but tasty nonetheless… Try it yourself!



3-4 kgs of “Honeycomb” Beef Tripe, scraped,chopped and washed several times(Particularly if using the unbleached tripe which has gritty remnants.)
1 Medium sized Spanish Onion chopped
Salt and Black Pepper to taste
2 Teaspoons of:
1 Tablespoon of Garlic Powder/6 Crushed Garlic Cloves
Dried Thyme and Oregano
OR to taste depending on how much or little meat you want to be seasoned.
*2 Chopped Tomatoes skinned-Steep whole tomatoes that have been scored on the bottom with an “X”,for 10 minutes. When the skin is ready to be peeled-It should float way from the tomato flesh a little. Chop and use in the stew.
600mls-750mls of Chicken Stock
**Canned OR Dried Butter Beans/Pinto(Rosecoco/Borlotti)Beans


Firstly, wash the tripe in lemon juice or vinegar and water, at least 3 times. Leave to drain in a colander. Chop the onions and crush the garlic cloves if using fresh garlic.  Put the meat in a pot and add around 600-750mls of chicken  stock. Ad the seasonings, and chopped tomatoes. For the fresh beans add at the same time as the meat.Cover, and pressurise for at least 30-40 minutes, or until tender.Afterwards, allow the pot to bubble for at least 20 minutes to help the gravy reduce.

Slow Cooking:Put the meat into a pot of stock and water, and add seasonings. Leave to cook for 3-4 hours, adding the canned butter beans/Pinto(Rosecoco/Borlotti Beans) beans last 20 minutes of cooking. If you wish, you can use fresh beans, but add them an hour after the meat has begun to cook. Serve with potatoes, rice or “hard food”,and cabbage or other vegetable of choice. Enjoy!


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