argentine

Hearty Mondongo Tripe Stew with Potatoes and Paprika

This simmered dish pairs beef tripe, cleaned and sliced with smoked paprika, potato, cubed and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

44 g Protein

44 g Carbohydrates

32 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

144g beef tripe, cleaned and sliced 360 kcal
126g potato, cubed 97 kcal
126g crushed tomatoes 40 kcal
52g onion, diced 21 kcal
52g carrot, diced 21 kcal
3g garlic, minced 4 kcal
10g olive oil 88 kcal
0.86 tsp (2g) smoked paprika 6 kcal
0.57 tsp (1g) dried oregano 3 kcal
5g red wine vinegar 4 kcal
201g water 0 kcal
0.57 tsp (1g) salt and black pepper 3 kcal

Cooking instructions

beef tripewater
Rinse tripe well. Bring a pot of water to a boil, add tripe, and boil 10 minutes; drain and rinse again.
onioncarrotolive oil
Heat olive oil in a pot over medium heat. Saute onion and carrot 5 minutes until softened.
garlicsmoked paprikadried oregano
Add garlic, smoked paprika, and oregano; cook 30 seconds.
beef tripepotatocrushed tomatoeswater
Add tripe, crushed tomatoes, potatoes, and water. Bring to a simmer, cover, and cook 35-45 minutes until potatoes are tender and tripe is soft.
red wine vinegarsalt and black pepper
Season with salt, pepper, and red wine vinegar to brighten. Simmer 2 more minutes.
Serve hot, spooning broth over the solids.