# Guiso de Mondongo

This recipe is a tribute, a bridge to the warm memory of Ana María Rabellino, creating a hearty tripe stew.

- Servings: 7 servings
- Cuisine: Spanish
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Place the cooked tripe in a clay pot.
2. Garnish with chopped scallions.
3. Chop the onion, green bell pepper, leek, carrots, bacon, chorizo, and cooked tripe.
4. Brown the chorizo together with the bacon in a cast iron pot.
5. Add the chopped vegetables and salt to taste.
6. Season with laurel, oregano, and sweet paprika.
7. Add the sliced tripe.
8. Add the crushed tomato and tomato extract.
9. Add 1 liter of water or broth and cook for 1 hour.
10. Add the beans and chickpeas, and wait 10 minutes.
11. Add the diced potatoes.
12. Once the potatoes are cooked, serve with chopped scallions.

## Equipment

- knife
- cutting board
- cast 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.

## Source

- Original video: https://www.instagram.com/reel/DJaC192xc6c/?igsh=MW5mZm1nYm5sZWg5eg==
- Recipe page: https://www.cliprecipe.com/recipe/ae840cd3-b865-482f-a398-c65db8cf36e7
- Extracted: 2025-05-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt