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MONDONGO (Tripe Stew) 3 lb. tripe 1/2 c. seville (bitter) orange or lemon juice 2 oz. salt pork, chopped 4 oz. ham, chopped 1 tsp. annatto 1 large onion, finely chopped 2 large tomatoes, chopped 1 fresh hot green pepper, chopped 1 pimiento, chopped 1 bunch cilantro, chopped 2 c. cooked chick peas 6 medium potatoes, diced Put tripe into a heavy, covered casserole. Pour seville orange juice over it; let stand for 5 minutes. Cover with cold water. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hours. Drain, reserving stock; cool. Cut into squares; return to casserole. In heavy skillet, fry salt pork. Add annatto and cook until the seeds have given up all their color. Remove seeds with slotted spoon. Add the onion and saute until tender. Add ham, tomatoes, hot peppers, pimiento and cilantro; cook for a few minutes. Add to the tripe. Add the chick peas, potatoes and stock, about 3 cups. Season to taste with salt. Cover and cook until tripe and potatoes are done. Variation-Otro Mondongo (another Tripe Stew): 1/8 tsp. saffron 1 Tbsp. capers 1 medium jar or can stuffed green olives 1 lb. each cassavo root (yuca) and sweet potato (dashein taro root) 2 green plantains Mix saffron, capers, green olives, cassavo root, sweet potato and plantains. Just add to stew. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |