Guiso de Mondongo

Serves 7
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Directions

  1. 1Place the cooked tripe in a clay pot.
  2. 2Place the cooked tripe in a clay pot.
  3. 3Place the cooked tripe in a clay pot.
  4. 4Garnish with chopped scallions.
  5. 5Garnish with chopped scallions.
  6. 6Garnish with chopped scallions.
  7. 7Chop the onion, green bell pepper, leek, carrots, bacon, chorizo, and cooked tripe.
  8. 8Chop the onion, green bell pepper, leek, carrots, bacon, chorizo, and cooked tripe.
  9. 9Chop the onion, green bell pepper, leek, carrots, bacon, chorizo, and cooked tripe.
  10. 10Brown the chorizo together with the bacon in a cast iron pot.
  11. 11Brown the chorizo together with the bacon in a cast iron pot.
  12. 12Brown the chorizo together with the bacon in a cast iron pot.
  13. 13Add the chopped vegetables and salt to taste.
  14. 14Add the chopped vegetables and salt to taste.
  15. 15Add the chopped vegetables and salt to taste.
  16. 16Season with laurel, oregano, and sweet paprika.
  17. 17Season with laurel, oregano, and sweet paprika.
  18. 18Season with laurel, oregano, and sweet paprika.
  19. 19Add the sliced tripe.
  20. 20Add the sliced tripe.
  21. 21Add the sliced tripe.
  22. 22Add the crushed tomato and tomato extract.
  23. 23Add the crushed tomato and tomato extract.
  24. 24Add the crushed tomato and tomato extract.
  25. 25Add 1 liter of water or broth and cook for 1 hour.
  26. 26Add 1 liter of water or broth and cook for 1 hour.
  27. 27Add 1 liter of water or broth and cook for 1 hour.
  28. 28Add the beans and chickpeas, and wait 10 minutes.
  29. 29Add the beans and chickpeas, and wait 10 minutes.
  30. 30Add the beans and chickpeas, and wait 10 minutes.
  31. 31Add the diced potatoes.
  32. 32Add the diced potatoes.
  33. 33Add the diced potatoes.
  34. 34Once the potatoes are cooked, serve with chopped scallions.
  35. 35Once the potatoes are cooked, serve with chopped scallions.
  36. 36Once the potatoes are cooked, serve with chopped scallions.

Ingredients

  • onion
  • onion
  • onion
  • bell pepper
  • bell pepper
  • bell pepper
  • leek
  • leek
  • leek
  • garlic
  • garlic
  • garlic
  • carrot
  • carrot
  • carrot
  • potatoes
  • potatoes
  • potatoes
  • scallions
  • scallions
  • scallions
  • kg tripe
  • kg tripe
  • kg tripe
  • 300 grams salted bacon
  • 300 grams salted bacon
  • 300 grams salted bacon
  • 1 chorizo
  • 1 chorizo
  • 1 chorizo
  • 300 grams chickpeas
  • 300 grams chickpeas
  • 300 grams chickpeas
  • 300 grams beans
  • 300 grams beans
  • 300 grams beans
  • 1 crushed tomato can
  • 1 crushed tomato can
  • 1 crushed tomato can
  • 1 tablespoon tomato extract
  • 1 tablespoon tomato extract
  • 1 tablespoon tomato extract
  • 1 liter hot water
  • 1 liter hot water
  • 1 liter hot water
  • 1 liter broth
  • 1 liter broth
  • 1 liter broth
  • laurel
  • laurel
  • laurel
  • oregano
  • oregano
  • oregano
  • sweet paprika
  • sweet paprika
  • sweet paprika
  • milk
  • milk
  • milk
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves

Equipment

knifecutting boardcast iron pot

Tips

  • To prepare the tripe beforehand, let it rest for 24 hours in milk with laurel, 3 cloves of garlic and oregano.After 24 hours, bring the preparation to high heat until it boils. Then lower the heat to a minimum and cook for 1 and a half hours (add water if necessary).
  • Pre-preparation of chickpeas and beans: Soak them for 24 hours and then cook them for 1 hour.