INGREDIENTS
- For the tripe:
- – Water c/n.
- – Lemon.
- – Selfmade vegetable broth.
- – Tripe.
- Stew:
- – Weight 1.5 kg.
- – Pork breast 1 kg.
- – Purple chorizo 1 unit.
- – Pancetta 150 g.
- – Garbanzo 300 g.
- – Onion 3 models.
- – Leek 1 unit.
- – Inexperienced onion 1 unit.
- – Garlic 4 cloves.
- – White wine 250 cc.
- – Crushed tomato 1 L.
- – Vegetable broth c/n.
- – Olive oil.
- – Sal.
- – Pepper.
- – Peppers.
- – Floor chili.
MONDONGO STUB, a heat and filling basic ultimate for spending chilly days, observe the step-by-step under and luxuriate in it at dwelling
PROCEDURE:
1. For the tripe, place it in chilly water with the lemon wedges and warmth till it boils.
2. Prepare dinner in vegetable broth for 1 and a half hours and put aside, minimize into medium squares.
3. For the stew, minimize the breast into quick ribs and brown in olive. Take away and reserve.
4. Within the oil base, add the chopped onions, leek and garlic till golden. Deglaze with white wine and when the alcohol evaporates, add the sliced chorizo, the butter in sticks and the tripe.
5. Season and add the chickpeas which have already been soaked and boiled for half-hour.
6. Add the crushed tomato and canopy with broth.
7. Cut back about 45 minutes.
