Cazuela de Mondongo

by Evelyn
(Uruguay)

Tripe

Beef tripe is usually made from only the first three chambers of a cow's stomach. Tripe must be washed and meticulously cleaned.

Ideally, you should boil it for two or three hours in water with salt using approximately 1 tablespoon per litre of water to soften and clean it.

Serves 6 People

Ingredients:
tripe 1kg
.5 cup oil
2 onions - peeled and chopped
2 tablespoons chopped parsley
2 tablespoons flour
2 cups milk
1 cup of broth
150 grams of smoked bacon
2 bay leaves
salt and pepper to taste
1 teaspoon oregano

Preparation:


Boil the whole putting tripe into the boiling water with all tastes and a green apple with peel and cut in half.

When the tripe is tender remove from heat and let cool in broth, then chop.

Put oil in a pan, bring to boil and add the pancetta and saute.

When browned, add onions, celery and bell all finely chopped.

Cook a few minutes, add sliced carrots, tomatoes and cook a little longer.

Add the previously soaked chickpeas or beans, wine and seasonings (parsley and garlic, bay leaves, oregano, paprika) and cup of soup with beef bouillon cubes.

Besides, in a skillet brown the pork with a little chest of aceite.previamente golden thread,

Incorporate into the large pot and cook five minutes more, add the tripe and the sausages into thick slices.

Cook over low heat, covered, for ½ hour, adding broth if necessary.

Rectify the seasoning and add body to the cooking juice thickened with a tablespoon of cornstarch (optional).