Name: Tripazo o Mondongo Caucano (Caucan Tripe and Peanut Stew)
Prep time: 35 min
Cook time: 2 h 40 min
Total time: 3 h 15 min
Cuisine: Colombian
Ingredients: 2.72 kg cleaned beef tripe; 1.36 kg boneless pork shoulder, cut into bite-sized pieces; 907 g brown potatoes, peeled and sliced; 907 g red potatoes, peeled and sliced; Juice of 6 lemons, divided; 950 ml strained tripe cooking broth; 15 ml pork lard; 4 scallions, finely chopped; 227 g white onion, about 1/2 lb, finely chopped; 4 garlic cloves, finely chopped; 1 bunch fresh herbs: thyme, rosemary, oregano and cilantro cimarrón; 227 g roasted peanuts, finely ground; 30 ml neutral vegetable oil; Achiote or food-grade saffron/color, to taste; Salt and ground black pepper, to taste

Popayán tripazo stew with tripe, pork, two potatoes and peanut-achiote sauce, served with rice.

Region Popayán, Cauca, Colombian Andes

Category Everyday main dish; tripe stew

Yield 8 portions

Prep time 35 minutes

Soaking time None; use supplier-cleaned tripe

Ingredients ↓

Overview

Tripazo o Mondongo Caucano (Caucan Tripe and Peanut Stew)

A thick Popayán stew of tender tripe, pork, two potatoes and roasted peanuts.

Tripazo o mondongo caucano is an everyday stew documented in Popayán, Cauca. The Colombian Ministry of Culture inventory describes diced tripe with brown and red potatoes, pork, roasted peanuts and achiote or color. A measured Cauca recipe gives an eight-portion preparation with those ingredients, herbs and a thick peanut broth. This version follows that richer formula. A simpler local tripazo with peas or ullucos is a separate preparation and is not blended into this recipe.

The stew is slowly cooked until the tripe is tender and the toasted peanut thickens the broth. Serve it hot with white rice and pineapple ají, as the measured Cauca version suggests. The peanuts are essential to this sauce and are a major allergen.

Ingredients

Tripazo stew

2.72 kg cleaned beef tripe
1.36 kg boneless pork shoulder, cut into bite-sized pieces
907 g brown potatoes, peeled and sliced
907 g red potatoes, peeled and sliced
Juice of 6 lemons, divided
950 ml strained tripe cooking broth
15 ml pork lard
4 scallions, finely chopped
227 g white onion, about 1/2 lb, finely chopped
4 garlic cloves, finely chopped
1 bunch fresh herbs: thyme, rosemary, oregano and cilantro cimarrón
227 g roasted peanuts, finely ground
30 ml neutral vegetable oil
Achiote or food-grade saffron/color, to taste
Salt and ground black pepper, to taste

Method

Prepare and cook the tripe Buy tripe cleaned for cooking and keep it separate from ready-to-eat foods. Cut it into large pieces and place it in a pressure cooker with fresh water, the herb bundle, some salt and pepper. Cook according to the cooker instructions until very tender. Let the pressure release safely, then reserve and strain the broth. Dice the tripe into small pieces.
Make the achiote sofrito Heat the pork lard and oil in a heavy pot over medium heat. Add the scallions, white onion and garlic and cook until soft and fragrant. Stir in achiote or food-grade color.
Cook the potatoes Add the brown and red potatoes and enough reserved tripe broth to cover them partly. Simmer until the potatoes soften and some begin to break down, helping the broth thicken.
Add the tripe, pork and peanuts Stir in the diced tripe and pork. Simmer gently until the pork is tender and the full stew reaches at least 74°C throughout. Whisk the ground roasted peanuts with some warm broth until smooth, then stir them into the pot. Simmer until the sauce is thick and cohesive; add more broth if needed.
Season and serve hot Taste and adjust salt and pepper. The finished tripazo should be thick, tender and richly flavored with peanuts and achiote. Serve hot with white rice and pineapple ají.

Practical guidance

Practical

Nutrition per serving

These rounded estimates use the listed rich formula divided into eight portions. Pork leanness, tripe yield, retained cooking fat, broth and peanut amount vary, so actual values may differ.

Practical guidance

Use cleaned tripe: Buy food-grade tripe prepared for cooking from a reputable supplier. Avoid washing raw tripe in the sink; keep it and its juices away from ready-to-eat foods, and clean hands, tools and surfaces after handling. Cook until tender: Tripe can take a long time to soften. Follow the pressure cooker manual, let pressure release safely and continue cooking if the tripe is still chewy. Reserve the broth for the stew. Blend the peanut smoothly: Stir ground roasted peanuts into warm broth before adding them to the pot. This helps prevent dry clumps and gives the stew an even, velvety body. Keep regional versions distinct: This recipe uses pork, both brown and red potatoes and peanuts. A separate local tripazo uses peas or ullucos and a different broth; it is not the same formula.

Final notes

This recipe contains peanuts, a major allergen. Check ingredient labels and prevent cross-contact with food and utensils. Keep raw tripe and pork separate from cooked foods. Do not leave the finished stew at room temperature longer than 2 hours. Cool leftovers promptly in shallow containers, refrigerate, use within 3–4 days and reheat to 74°C throughout. Remember 1: Roasted peanuts thicken the Cauca stew and give it its characteristic flavor. Remember 2: Serve this richer pork-and-two-potato version with white rice and pineapple ají.

Nutrition per serving

Serving basis: 1 of 8 portions
Calories: 950 kcal
Carbohydrates: 55 g
Protein: 83 g
Fat: 38 g
Fibre: 8 g
Sodium: 1100 mg

Tripazo o Mondongo Caucano (Caucan Tripe and Peanut Stew)

Ingredients

Tripazo stew

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Arroz atollado (Valle-style Colombian moist rice)

Sancocho de carne (Bolívar beef and root-vegetable stew)

Sancocho de cabeza de cerdo salada (salted pork-head sancocho)