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Mondongo Criollo
Prep 60min
Total4hr0min
Ingredients14
Servings4
Tasty and traditional. That is how I describe this delicious dish inherited from Spanish cuisine. Mondongo’s main ingredient in Spain and Latin America is tripe (the stomach of the cow). The preparation is basically the same, although some people do not add chickpeas, Spanish chorizo or pigs’ feet; that is up to the likes and dislikes of each family.
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Ingredients
3lbs of clean tripe
1/2can of tomato sauce
1/2cup of sofrito
2tablespoons of oil
1/4lb of ham
2tablespoons of capers and olives, without seeds
1package of seasoning with culantro and annatto
2large carrots, sliced
2bay leaves
2large potatoes, diced
1large can of chickpeas
1cup of macaroni, optional
Salt and pepper to taste
Juice of 1 lemon to wash the tripe
Directions
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1
Thoroughly wash the tripe, soak it in water with lemon juice during an hour. Change the water.
2
Soften the tripe in plenty of water (2 liters) and salt to taste at medium heat. Cook until it is soft and tender, for about 2 hours. Then, drain it by removing the water (do not keep it) and cut it in thin strips.
3
Transfer the tripe to a large and clean pot, add oil and spices for the sofrito and add about 4-5 cups of water. Let it cook for about 40 more minutes.
4
Add chickpeas and macaroni, cook for about 25 more minutes, remove from the stove and serve hot.
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Serve with white rice, avocado and a bit of pique (hot sauce prepared with ají caballero, white vinegar, garlic, peppercorns and bay leaves).
If you wish, you can add pigs’ feet and Spanish chorizo.
Although you can usually get tripe quite clean at grocery stores, it is recommended to check it and remove any remaining fat, so that it is really clean and ready for cooking eating.
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No nutrition information available for this recipe
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Tasty and traditional. That is how I describe this delicious dish inherited from Spanish cuisine. Mondongo’s main ingredient in Spain and Latin America is tripe (the stomach of the cow). The preparation is basically the same, although some people do not add chickpeas, Spanish chorizo or pigs’ feet; that is up to the likes and dislikes of each family.
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