Panamanian Mondongo is a stew made from tripe, a special dish in Panamanian cuisine. This traditional recipe is mostly influenced by herbs and spices. How to season at different stages is key to getting the right balance of flavors for the Panamanian Mondongo recipe.
A crucial element is the usage of spices and herbs like cumin, oregano, garlic and cilantro. These make the Panamanian Mondongo recipe more complex and mask the odor of the tripe giving it a more pleasant smell. Using fresh herbs when possible can make a difference in the dish. Cilantro may be added at the conclusion of cooking for a crisper taste; spices like oregano and cumin can be added earlier for greater flavor development.
Seasoning at various stages of the cooking process also goes into the Panamanian Mondongo recipe. Tripe takes long, slow cooking to tenderize. The tripe is seasoned with salt early in the process so it absorbs the flavors of the broth. More herbs and spices are added as the stew cooks and a final seasoning (salt or pepper) is adjusted just before serving.
Selecting spices and seasoning at the right time turns a plain cut of meat into a flavorful stew in the Panamanian Mondongo recipe.
Ingredients For the Panamanian Mondongo Recipe
Tripe Cleaned and Cut Into Small Pieces
Chopped onion
Chopped green bell pepper
Chopped red bell pepper
Peeled and Chopped Carrots
Minced Garlic Cloves
Cumin
Oregano
Thyme
Bay Leaves
Water
Beef Broth
Tomato Sauce
Yuca Peeled and Cut Into Small Pieces
Potatoes Peeled and Cut Into Small Pieces
Salt
Pepper
Lime Wedges
Cooking Instructions For the Panamanian Mondongo Recipe
- Clean and cut the tripe into small pieces, then soak it in cold water and lemon juice for at least an hour. Rinse and drain the tripe before cooking.
- In a large pot, heat some oil over medium-high heat. Add the onion, green and red bell peppers, and carrots. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, cumin, oregano, thyme, and bay leaves to the pot. Cook for an additional 2-3 minutes until fragrant.
- Add the tripe to the pot and stir to combine with the vegetables and spices.
- Pour in the water, beef broth, and tomato sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
- Add the yuca and potatoes to the pot and continue to cook for an additional 30 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
10 Foods Loved by Panamanian Locals
Panama is a country of mixed cultures and dishes reflect this. From the Caribbean to indigenous influences, Panamanian cuisine offers hearty meals full of flavor. Here are 10 foods loved by locals in Panama.:
1. Sancocho
Sancocho is chicken soup with herbs such as culantro (cilantro) and corn, yucca and plantains – the ultimate comfort food in Panama. Each region may have its own twist, but chicken is the star. It’s often served with white rice and is a good meal on a rainy or cold day.
2. Arroz con Pollo
This classic dish, translating to “rice with chicken,” is a staple in Panamanian households. It’s made by simmering chicken in a tomato-based sauce and combining it with rice, vegetables, and spices. Arroz con Pollo is a dish often found at celebrations and family gatherings due to its satisfying simplicity and robust flavor.
3. Tamales
Tamales in Panama are banana leaves wrapped in a sweet treat. Made from ground corn dough and mixed with chicken, pork or beef, Panamanian tamales are steamed in banana leaves and slightly different from Mexican tamales. It’s a meal many families make together during the holidays.
4. Ropa Vieja
Translating to “old clothes,” Ropa Vieja is shredded beef in a tomato sauce with peppers and onions. Serve with rice, it’s a satisfying meal that locals love, combining simple ingredients into a hearty dish.
5. Carimañolas
Carimaolas are deep fried yuca fritters stuffed with ground meat or cheese, and are a breakfast or snack food. Crispy on the outside and tender on the inside, they provide crunch on every bite. These fritters are a testament to Panama’s love for yuca and creative street food.
6. Ceviche
The proximity of Panama to the ocean means fresh seafood is plentiful. Ceviche is served with fresh raw fish tossed in citrus juice, and is a local favorite during hot weather. When served cold, the fish is usually seasoned with onions, cilantro and peppers – a light, tart flavor that suits Panama’s tropical climate.
7. Hojaldras
Hojaldras are Panamanian fried doughnuts, a breakfast staple for many locals. These light and fluffy treats are frequently topped with powdered sugar and go perfectly with a cup of coffee. Hojaldras are simple to make but a must-try for anyone visiting Panama.
8. Patacones
Fried green plantains, or patacones, are a popular side dish in Panama. Sliced, fried and flattened plantains tend to be crisp and salty and go with almost any food, like fish, beef or chicken. They are a national favorite due to their versatility and satisfying texture.
9. Tortillas de Maíz
Unlike Mexican tortillas, Panamanian corn tortillas are thicker and often fried. They are a hearty breakfast or side dish when served with cheese or meat. They’re slightly crisp on the outside and soft and doughy on the inside – a texture locals love.
10. Chicheme
Chicheme is a sweet corn drink that is traditionally consumed rather than eaten. Boiling corn, milk, sugar and spices such as cinnamon make this drink refreshing on hot days. It’s sold at festivals and roadside stalls, and is a filling drink.
FAQ For the Panamanian Mondongo Recipe
Q: What ingredients are typically included in a Panamanian Mondongo recipe?
A: A traditional Panamanian Mondongo recipe includes a variety of ingredients that contribute to its rich flavor and hearty texture. The star ingredient is tripe (beef stomach), which is slow-cooked until tender. Other essential components include vegetables like carrots, potatoes, bell peppers, and onions, which provide a flavorful base. The dish is often seasoned with garlic, cilantro, and spices such as cumin and oregano. Some variations might also include chickpeas or corn for extra heartiness. The combination of tripe, vegetables, and spices makes Panamanian Mondongo a flavorful and comforting stew.
Q: How is the tripe prepared in a Panamanian Mondongo recipe?
A: In a Panamanian Mondongo recipe, preparing the tripe properly is key to achieving the desired texture and flavor. Tripe is usually cleaned thoroughly under cold water and sometimes scrubbed with salt or soaked in vinegar to remove any impurities and strong odors. After cleaning, the tripe is often boiled in water with herbs like bay leaves or garlic for several hours to tenderize it. Once tender, it is cut into small, bite-sized pieces and added to the stew. Properly preparing the tripe ensures it becomes soft and flavorful, complementing the other ingredients in the dish.
Q: Can the Panamanian Mondongo recipe be made with different types of meat?
A: Yes, while the traditional Panamanian Mondongo recipe uses beef tripe as the main ingredient, some variations of the dish can be made with other meats. For example, some cooks substitute pork or chicken if tripe is unavailable or if diners prefer a different type of protein. In some households, additional meats like sausage or ham are also added to enhance the flavor. However, the unique texture and flavor of tripe are what give Panamanian Mondongo its signature character, so replacing it with other meats will result in a different dish, although still delicious.
Q: How long does it take to cook a Panamanian Mondongo recipe?
A: Cooking a Panamanian Mondongo recipe typically takes several hours due to the time needed to tenderize the tripe. On average, the tripe should be simmered for about 2 to 3 hours, depending on its thickness and quality. After the tripe becomes tender, the vegetables and seasonings are added, and the stew is allowed to simmer for an additional hour to let the flavors meld. While the cooking time may seem long, it is necessary to achieve the best texture and depth of flavor. Using a pressure cooker can reduce the cooking time significantly, though traditional slow cooking is preferred by many for the best results.
Q: What are some common side dishes served with a Panamanian Mondongo recipe?
A: A Panamanian Mondongo recipe is typically served with side dishes that complement its rich and hearty flavors. One of the most common accompaniments is white rice, which helps soak up the savory broth and balances the bold flavors of the stew. Fried plantains, either sweet (maduros) or savory (tostones), are also popular sides, adding a contrasting texture and flavor. Some households may also serve the dish with a simple salad of lettuce and tomatoes for freshness. The combination of these side dishes with the hearty Mondongo stew makes for a satisfying and balanced meal.
Panamanian Mondongo
Equipment
- A large pot or Dutch oven to cook the tripe and vegetables
- A sharp knife to cut the tripe into small pieces
- A cutting board to chop the vegetables
- A wooden spoon to stir the stew
- A small pan to toast the cumin seeds
- A mortar and pestle to grind the toasted cumin seeds
- A grater to grate the vegetables
Ingredients
- 2 lbs tripe cleaned and cut into small pieces
- 1 onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 carrots peeled and chopped
- 3 garlic cloves minced
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 2 bay leaves
- 4 cups water
- 2 cups beef broth
- 1 cup tomaot sauce
- 1 cup yuca peeled and cut into small pieces
- 1 cup potatoes peeled and cut into small pieces
- salt and pepper to taste
- lime wedges for serving
Instructions
- Clean and cut the tripe into small pieces, then soak it in cold water and lemon juice for at least an hour. Rinse and drain the tripe before cooking.
- In a large pot, heat some oil over medium-high heat. Add the onion, green and red bell peppers, and carrots. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, cumin, oregano, thyme, and bay leaves to the pot. Cook for an additional 2-3 minutes until fragrant.
- Add the tripe to the pot and stir to combine with the vegetables and spices.
- Pour in the water, beef broth, and tomato sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
- Add the yuca and potatoes to the pot and continue to cook for an additional 30 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.
1 comment
Trying the Panamanian mondongo recipe was such a treat! The combination of tripe and spices created a hearty and flavorful stew that warmed us up on a chilly evening. I paired it with white rice.