Learn how to prepare traditional Panamanian tripe with our step-by-step guide, from cleaning the tripe to the final stew.

Have you ever wondered how traditional Panamanian mondongo is prepared? Join us in the detailed process of making mondongo, starting with its most complicated part: processing the tripe, which is the edible part of a cow's belly. It must be meticulously cleaned and stripped of excess tissue to ensure its purity. After cutting the cleaned tripe into strips, it is boiled until tender, establishing the basis for the traditional mondongo dish. The final preparation includes sautéing it with chorizo in achiote oil, gradually adding vegetables such as carrots, onions, and chickpeas, and seasoning it with achiote paste, cilantro, oregano, bay leaves, olives, and a touch of salt to enhance the flavor. This detailed preparation results in a delicious tripe that you can savor every day at El Trapiche.