VENEZUELAN MONDONGO SOUP
This Venezuelan Mondongo is easy to make and full of flavor. Made with beef tripe (panza), pork's feet (paticas de cochino) and lots of vegetables, this tripe stew will be a pleasant surprise for your palate. Be adventurous and give it a try!
Provided by Oriana Romero
Categories Soup
Time 2h20m
Number Of Ingredients 21
Steps:
- Wash the tripe thoroughly under running warm water. Place it in a large bowl, squeeze the juice of the lime over the tripe, sprinkle with baking soda and scrub vigorously. Rinse and repeat; then wash the tripe again in warm water. Cut tripe into bite-size pieces.
- Stovetop: Place the tripe in a large stockpot, cover with water, and bring to a boil. Simmer for 15 minutes and then drain. Add more clean water and bring to boil over medium heat. Partially cover and simmer until tripe is very tender, about 2 hours. Drain and set aside.
- Instant Pot: Place tripe and water into the Instant Pot. Close the lid. Select "Manual" and adjust the time to 15 minutes. Cook. When the time is over, turn off and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid. Drain and set aside.
- To make the masa balls combine 1 cup of Harina P.A.N. with 1 ¼ cup of water and ½ teaspoon of salt. Knead until smooth and no lumps. Let the dough rest for 5 minutes. Form equal size mini balls, about 1 tablespoon each. Set aside until is time to add it to the Mondongo.
- In a large pot over medium low heat, add chicken broth, onion, pepper, leeks, green onions, garlic and cooked tripe; stir to combine. Bring to a boil, cover, reduce heat to low, and let it simmer for 15 -20 minutes.
- Add corn, green beans, carrots, cassava, yautia and white yam; mix to combine. Cover and let it simmer for 10 - 15 minutes, or until the vegetables are tender.
- Add chickpeas and masa balls. Simmer, uncovered, for 5 - 10 minutes, or until the masa balls emerge to the top. Taste and add more salt and black pepper, if necessary. Sprinkle with fresh cilantro.
- Serve hot.
Nutrition Facts : Calories 349 kcal, Carbohydrate 49 g, Protein 22 g, Fat 7 g, Sodium 2552 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
PUERTO RICAN MONDONGO
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.
Provided by Amy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
- Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
- Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
- Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g
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