INGREDIENTS
- For the tripe.
- – Water c/n.
- – Lemon.
- – Do-it-yourself vegetable broth.
- – Tripe.
- Stew:
- – Weight 1.5 kg.
- – Pork breast 1 kg.
- – Purple chorizo 1 unit.
- – Pancetta 150 g.
- – Garbanzo 300 g.
- – Onion 3 items.
- – 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 STEW with grandma Taty Almeyda’s recipe you can’t miss as a result of you are going to adore it!
PROCEDURE:
1. For the tripe, place it in chilly water with the lemon wedges and warmth till it boils.
2. Cook dinner in vegetable broth for 1 and a half hours and put aside, reduce into medium squares.
3. For the stew, reduce 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 panteca 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. Scale back about 45 minutes.