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Locro de mondongo (tripe recipe from Argentina) |
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Ingredients 1/2 kilogram of honeycomb tripe 0.5 kilograms of pork knuckle bones 3 chorizo sausages 200 grams of dry hominy 100 grams of dry lima beans 100 grams of yellow squash 100 grams of potatoes 2 ears of corn 1 tomato 1 sweet red pepper 1 scallion 3 cloves of garlic 1 onion 1 bay leaf 1 sprig of parsley 1/2 tablespoon of pimenton dulce 1/2 tablespoon tomato paste 1/2 teaspoon dried oregano 1 pinch of ground cumin 1 pinch of red pepper flakes 1 pinch of ground coriander Juice of 1 lemon Olive oil Salt Black pepper |
DirectionsWash the hominy in cold water until the water comes out clear. In abundant cold water, soak the hominy and the dry beans overnight for at least 12 hours. In a pot of boiling water, simmer for approximately 2 hours the pork knuckle bones, one of the two chorizos cut into small chunks, the hominy, and the bay leaf with the lemon juice. Once the hominy is tender, add the tripe (parboiled and cut into small pieces), the lima beans, the other chorizo, along with the onion, the tomato the red pepper, all chopped, along with garlic and parsley. Continue to cook slowly for one more hour, stirring every once in a while so nor beans nor hominy stick to the bottom, adding water when necessary. Finally, add the cubed squash, the peeled potatoes, also cubed, and corn cut into small rounds. Simmer it all for another half an hour. The locro is served simply dressed with salt and pepper but accompanied with a side of "quiquirimichi" sauce. To prepare this sauce, gently sauteé in olive oil for five minutes the pimenton dulce (sweet paprika) along with dried oregano, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, parsley and scallions both finely chopped, making sure the scallions remain soft, not crispy. The sauce must not be thick: you can add a bit of water if needed. |
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