Mondongo
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Mondongo is another dish that I had always known about from Cuban, Dominican and Puerto Rican joints, but never ate growing up. Tripe was not a normal dinner on the Upper West Side. I never tried the stuff until I was living in France, and my Armenian-Turkish-French friend took me to a great little Turkish place that served İşkembe, a tripe soup enriched with egg yolk and spiked with lemon juice and paprika. I feel in love with the stuff, and ended up going to the spot even without my friend for a fix. Back in New York, I feel in love with what was to me is Korean İşkembe: Kom Tang. This is a soup made from ox tails with a healthy dose of tender tripe as a meaty ingredient. Now that I was sold on tripe, which is basically cow’s stomach, I figured I would try out my lady’s aunt’s recipe for Panamanian-style tripe stew. Read more…
