COUNTRY:                           PANAMÁ

DISH:                                     MONDONGO PANAMEÑO (stewed tripe)

CONTRIBUTED BY:             Wan Leng Tay, international food writer, YouTube



1kg clean tripe

1 smoked pork knuckle or ham bone (optional, but adds taste)

3 bay leaves

2 red capsicum peppers, diced

12 garlic cloves, diced

1 celery stalk, diced

2 potatoes, peeled and diced

1 cup chickpeas/garbanzo soaked in water overnight, drained

350g chorizo, diced in large chunks

3 carrots, diced

6 tomatoes, diced

1 scotch bonnet pepper, left whole

Olive oil

Black pepper


Parsley to garnish



  1. In a soup pot place knuckle/ham bone, bay leaves. Cover with water. Cook 3-4 hours until tripe is soft.
  2. In another pot, fry sausage gently in olive oil. Remove from the pan, set aside.
  3. Fry onion, garlic, red capsicum pepper, celery, black pepper until fragrant.
  4. Add tripe etc, place the whole bonnet pepper on top.
  5. Cover slightly, cook over low heat for an hour. Check the water level frequently, add if necessary, to ensure enough sauce.
  6. Add salt to taste. Garnish with parsley.
  7. Serve with steamed rice or bread.