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Ataya Mondongo (Tripe Tea Stew): recipe illustration
Everyday meals

Ataya Mondongo (Tripe Tea Stew)

A stew of tripe slowly simmered with black tea, garlic and spices, giving it a deep, slightly smoky flavor. It's a comforting dish from Aruban families.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

422 kcal per serving

Protein
44.7 g
Carbohydrates
22.7 g
of which sugars
7.8 g
Fat
15 g
of which saturated fat
3.5 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the tripe in lemon water, then blanch it for 10 minutes and drain.
  2. Steep the tea bags in 1 liter of boiling water for 10 minutes, then remove them.
  3. Sauté the onion, garlic and bell pepper in the oil until soft.
  4. Add the tripe, tomato paste, chopped tomatoes and spices, then stir for 3 minutes.
  5. Pour in the tea infusion, add the whole chili pepper and simmer covered for 2 hours 30 minutes over low heat.
  6. Add the diced potatoes for the last 30 minutes, adjust the seasoning and serve with rice.

Variations and tips

Version without tripe. Replace the tripe with 600 g of beef stewing meat cut into cubes and reduce the cooking time to 1 hour 30 minutes.

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Original Ecomely recipe.