Mondongo is a beef tripe & vegetable stew or soup that is quite popular in the Dominican Republic and in Central America. The big difference with menudo is that no hominy is used.
Recipes vary depending on locally available vegetables / fruits. Some use cassava or mashed plantains to thicken the broth. Depending the type and color of the added vegetables, the resulting broth can be red (most common) or green. (Pic1+2)
Most cooks use whatever vegetables they have on hand locally. Onions, tomatoes, bell peppers and potatoes (or other starches) are common. Other choices are winter squash (calabaza), taro, small cobs of corn, carrots, chayote squash, celery. You can also stir in some garbanzos or white beans.
Puerto Ricans often add olives, raisins and capers.
Colombians like to add extra cilantro.
Pic1: red mondongo is most common