Mondongo stew recipe
Mondongo Stew recipeThis article was published by: Matthew
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Recipe introMondongo stew is a traditional Latin American dish known for its rich and hearty flavors. This recipe takes inspiration from the classic preparation, combining tender tripe with an array of vegetables and aromatic spices. The result is a comforting and satisfying stew that is perfect for chilly evenings or gatherings with loved ones.
Keywords: mondongo stew, Latin American cuisine, tripe, comfort food, hearty stew.
Mondongo stew recipe details
|mondongo, (piece of a cow´s stomach)
|bacon, finely chopped
|chorizos about 200g each, cut in small pieces
|potatoes, peeledand cut in cubes
|carrots, cleaned and sliced
InstructionsThe cazuela de mondongo (mondongo stew) is a typical Uruguayan winter dish. Mondongo, for those of you who might be wondering, is a piece of the cow’s stomach, which can be bought at most butcher’s shops in Uruguay.
Wash the mondongo thoroughly and then cook it in water with salt until tender, this might take long. Once the mondongo is cooked, let it cool down and then cut it in small cubes or pieces of no more than 1 cm of width and 2 cm in length.
Also, cook the beans and chickpeas until they are almost done, about 60 minutes.
Put some oil in a large saucepan along with the bacon and the onion and garlic in pieces. Cook until the onion starts looking white and then add the mondongo and chorizos (cut in small pieces), cooking this for a couple of minutes.
Then, add the tomato sauce, some water, salt, oregano, parsley, and carrots. Cook this for about 5 minutes and then add the potatoes along with the cooked beans and chickpeas. Add more water if necessary (this dish should be juicy), and cook until the potatoes are done.
ca. 1 hr
Grade of difficulty:
Calories per portion:
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