Mondongo Boliviano

Mondongo is the tripe stew of the Bolivian highlands, close cousin to fricasé but built on beef tripe instead of pork. Simmered for hours with hominy and ají amarillo, it is a fiercely warming bowl that La Paz families eat on weekends, with llajwa and cold beer on the side.

The Long-Simmered Cousin

Hours of gentle simmering transform tripe into silky, tender ribbons that soak up the fiery yellow broth. The hominy adds chew and the chuño or potatoes soak up the heat — a bowl that is rustic, rich, and deeply restorative.

Bolivian recipes →