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Mondongo a la italiana (tripe recipe from Peru)


1 pound of tripe
1 pound of potatoes
1 carrot
1 cup of green peas
1 onion
2 tomatoes
cup of mushrooms
1 bay leaf
cup of tomato sauce
cup of olive oil
cup of milk
Parmesan cheese


Cook the tripe until tender in a pot with salt, water and two tablespoons of milk to remove the strong flavor. In a separate pot, boil the carrot and the green peas for a few minutes. In the meantime, peel the potatoes, cut them into strips, fry them well, and then set them aside. In a skillet, heat the bay leaf in the olive oil, then cook well the chopped onion, the tomatoes, peeled and chopped, the tomato sauce, and the mushrooms. Add the tripe, cut into this strips, the carrot, also cut into thin strips and the green peas to the skillet. Mix well and continue cooking for fifteen minutes. At this point, add the fried potatoes and mix well. Serve hot in individual bowls, sprinkled with grated Parmesan cheese and chopped parsley, with boiled white rice.