Mondongo a la Española Argentina

Name: Mondongo a la Española Argentina
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: AR
Ingredients: honeycomb tripe pre-cooked; chorizo colorado sliced; canned chickpeas drained; onion diced; red capsicum diced; crushed tomatoes; sweet paprika; saffron threads; beef stock; olive oil

Slow-braised honeycomb tripe cooked Argentinian-style with chorizo, chickpeas, paprika, and saffron — a hearty winter potaje with deep Iberian roots.

📅December 1, 2025

20mPrep

120mCook

4Servings

⭐ 4.5Rating

🥩

Nutrition Facts (per serving)

Protein 40%Fat 36%Carbs 24%

340kcalCalories

35gProtein

14gFat

22gCarbs

6gFiber

Ingredients

👥4

600 ghoneycomb tripe pre-cooked
150 gchorizo colorado sliced
400 gcanned chickpeas drained
200 gonion diced
150 gred capsicum diced
400 gcrushed tomatoes
8 gsweet paprika
½ gsaffron threads
600 mlbeef stock
30 mlolive oil

Instructions

Rinse pre-cooked tripe and slice into 3 cm strips.
Heat oil; sauté onion and capsicum until soft, about 10 minutes.
Add chorizo; cook 3 minutes until lightly browned.
Stir in paprika, then crushed tomatoes; cook 5 minutes.
Add tripe, chickpeas, stock, and saffron; bring to a simmer.
Cover and cook over low heat for 90 minutes until tripe is tender.
Adjust seasoning and serve with crusty bread.

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