“Mondongo” is the name of an African tribal group from the Angola–Congo region, so it is, decisively, a word of African origin. In gastronomy, it refers to a dish made from beef intestines, equivalent to what in Spain is known as callos.

Researchers argue that the word mondongo is recorded in Spanish at least as early as 1581, when the Spanish writer Mateo Alemán published his novel Guzmán de Alfarache, which includes the following line: “And in this way fifty-four pots a month were to be continued, because on Saturdays we had mondongo.”

Regarding the origin of the term, Spanish historians such as Corominas and Pascual trace the etymology of mondongo (as a noun) to bandullo, which they themselves define as “belly, the set of intestines,” almost entirely in agreement with the Royal Spanish Academy, which defines it as “belly or the set of intestines.” Even in its online edition, the Diccionario de la Lengua Española notes, without further detail, that mondongo comes from mondejo, defined as “a certain stuffing of the belly of a pig or a ram.”

What there is no doubt about is that mondongo, or mondongada, as it is also called in the Dominican Republic, is an exceptional, social-style stew enriched with a variety of vegetables, produce, and flavorful seasonings. It is not only eaten in the Dominican Republic but is also highly valued in other Latin American countries, such as Venezuela, where it is considered a traditional dish of its culinary culture, and Colombia, where it is an emblematic dish.

It is a preparation that adapts to the culinary customs and tastes of each region. It is generally cooked in large quantities for family celebrations and can be kept in the refrigerator without spoiling.

From a nutritional standpoint, it is a complete dish. It is served in deep bowls and can be accompanied by white rice, avocado, plantain, and a squeeze of lime. Depending on the country, mondongo goes by different names: in Ecuador and Chile it is called guatita; in Mexico, pancita or menudo; in Panama, mondongo or mondongo a la culona; in Nicaragua, masatepe; in Venezuela, Colombia, Panama, and Puerto Rico, mondongo; in Argentina, locro or mondongo rioplatense; in Brazil, mocotó; in El Salvador, sopa de pata; and in Spain, callos.