Guisado de mondongo a la uruguaya (tripe recipe from Uruguay)

Guisado de mondongo a la uruguaya (tripe recipe from Uruguay)


1 kilogram of tripe
2 chorizos
100 grams of bacon
3 potatoes
3 onions
2 carrots
1 red bell pepper
1 leek
4 cloves of garlic
100 grams of butter beans
1 cup of concentrated tomato sauce
1 cup of rice
Olive oil
Black pepper
White pepper


Start by soaking the butter beans overnight. Boil the tripe until it is tender, then drain it and set aside. Cut the tripe into squares. Chop the onions, the bell pepper and the garlic cloves, then sautee it in a pan with olive oil until the onions are translucent. After 5 minutes, chop the bacon and the chorizos and add them to the pan. Let it cook for a few minutes, stirring constantly, then add the leek, chopped, and the two carrots, one grated and the other one chopped as well. Continue to sautee all the ingredients for a few minutes, then add the tomato sauce, the beans, salt, pepper and the adobo mixed spices (garlic, oregano, black pepper and curcuma). Stir well and add the tripe. Cover with water. Once the water boils, add the rice and continue cooking. When the rice is ready, turn off heat and let it stand for a few minutes before serving.

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