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Empanadas de mondongo (tripe recipe from Argentina)


1 kilogram of tripe
6 green onions
2 onions
4 potatoes
4 eggs
100 grams of olives
3 tablespoons of paprika
1 teaspoon of chili pepper
1 tablespoon of cumin
24 empanadas pastry discs
Olive oil


Peel and cut the potatoes into small cubes. In a skillet with olive oil, fry the diced potatoes until they are golden brown, making sure they do not become too soft and break. Remove from the skillet and pat dry with a paper towel to eliminate the excess of oil. Peel and finely chop the onions and the green onions and sautee them in a skillet with olive oil. Once the onions are transparent, add the tripe, previously boiled and chopped, stir well and, a few minutes later, season well with paprika, chili pepper, cumin, salt and pepper, adding a little water if needed to keep everything from burning. At this point, remove from the stove, mix in the fried potatoes, the eggs, hard-boiled and cubed, and the olives, chopped. Mix well, stuff the empanadas discs, seal them, and fry them until golden.