The famous “patimongo”

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Hello everyone!,

Today I bring you another of the big classics of the Dominican and Caribbean cuisine: the “patimongo”!

Patimongo (beef feet and entrails)

What is a patimongo? As we might be able to deduce from its name, it is a dish born from the combination of “patica de res” (beef feet) or “patica de cerdo” (pork feet) and guts (mainly intestines) Both are very traditional and popular foods in the Dominican Republic, but the mixture is without a doubt one of the favorite plates. Excellent for a day of rain or a cold day, but we can find it in the famous cook offs (“cocinaos”), along a Domino playing party or even as breakfast, accompanied by a noble yucca or green boiled plantain.

Patimongo (beef feet and entrails) with tostones and concon

The quantities will vary depending on the number of diners. This recipe’s good for 6 good eaters.


1. 3 lbs cow feet

2. 3 lbs beef entrails (neatly cleaned)

3. 1 tbs Garlic paste

4. 3 tbs tomato paste

5. 1 big onion.

6. 1 celery shaft

7. 1 cubanela pepper

8. 1 tbs Oregano

9. 1 cup chicken or beef broth (optional)

10.  3 spoonfuls of Pasta of vegetables (Leeks, onions, cilantrico, sweet pepper, oregano and black pepper blended with some oil)

11. 1 spoonful of cayena pepper.

12. 1 spoonful of black pepper.

13.  Salt


Soften the “paticas” and the “mondongo”, jointly with the celery shaft, the onion, the broth, the peppers, the black pepper and the oregano for about half an hour in the pressure cooker.(Until very tender)

Allow to cool down and open.

Continue cooking, add the vegetable and tomato paste, allow to cook for  about 5 minutes. Rectify the salt and allow to cook until its has the characteristic consistency and texture.

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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