Dominican Beef Tripe Stew with Yuca and Pumpkin

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This iconic Dominican comfort dish features slow-simmered beef tripe with yuca, West Indian pumpkin, and plantain in a vibrant achiote-sofrito broth. Served over white rice with sliced avocado and a squeeze of lime, it is a beloved Sunday staple across the island.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For Pre-Cooking the Tripe

• 2 lbs beef tripe (honeycomb or blanket), rinsed and cut into 2-inch pieces
• 1 small white onion, peeled and halved
• 4 garlic cloves, smashed
• 2 tbsp white vinegar or sour orange juice
• 1 bay leaf
• 8 cups water

For the Dominican Sofrito

• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, chopped, plus 2 tbsp tomato paste
• 1 tsp ground achiote (annatto)
• 1 tsp dried oregano
• 1/4 cup chopped fresh cilantro and parsley mixed

For the Stew

• 1 lb fresh yuca (cassava), peeled and cut into 2-inch chunks
• 1 lb calabaza (West Indian pumpkin) or butternut squash, peeled and cubed
• 1 green plantain, peeled and sliced into 1-inch rounds
• 1 small ñame (yam) and 1/2 cup cooked chickpeas (both optional)
• 2 beef bouillon cubes
• 6 cups reserved tripe broth
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro, for garnish

For Serving

• 4 cups cooked white rice
• 1 ripe avocado, sliced
• Lime wedges
• Optional: Dominican hot sauce

Directions

1. In a large stockpot, combine the rinsed tripe with the halved onion, smashed garlic, vinegar, and bay leaf. Cover with water, bring to a boil, then reduce heat and simmer for 60-90 minutes, skimming any foam, until the tripe is fork-tender. Drain, reserving 6 cups of broth, and slice the cooked tripe into 1/2-inch strips.
2. While the tripe cooks, prepare the sofrito. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until softened and translucent.
3. Stir in the minced garlic, chopped tomatoes, and tomato paste, then add the achiote and oregano. Cook for 5-7 minutes, stirring often, until the mixture thickens into a dark, fragrant paste.
4. Add the chopped cilantro and parsley to the sofrito and cook for another minute to release their aroma.
5. Add the sliced tripe to the pot along with the yuca, calabaza, plantain, and the ñame and chickpeas if using. Crumble in the bouillon cubes and pour in the 6 cups of reserved tripe broth. Bring to a rolling boil.
6. Reduce the heat to low, partially cover, and simmer gently for 45-60 minutes, stirring occasionally, until the yuca and pumpkin are fork-tender and the broth has thickened slightly.
7. Season generously with salt and pepper. The flavors should be deep and savory, with a rich orange-red hue from the achiote and a clean herbaceous finish.
8. Taste and adjust, adding a splash of broth if the stew looks too thick, or more salt if needed. Stir in the remaining cilantro just before serving.
9. Ladle the hot stew over mounds of white rice in deep bowls, top with avocado slices and a sprinkle of cilantro, and serve with lime wedges and hot sauce on the side.

Cook’s Notes

• The vinegar or sour orange juice during the initial boil is essential — it neutralizes any strong off-odors and helps tenderize the tripe.
• Pre-cooked (partially) tripe is widely available at Latin markets and can save nearly an hour of cooking time.
• For extra richness and silky body, simmer a small cleaned pork foot alongside the tripe during the pre-cook.
• Achiote gives the stew its signature deep orange-red color; mild Spanish paprika is an acceptable but less authentic substitute.
• The stew actually tastes better the next day once the flavors meld, so make it ahead when possible and reheat gently.

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