Mondongo ayacuchano
(tripe recipe from Peru)
Ingredients
1 pound of tripe, 1 pound of giant white corn, 1 pound of brisket, 1 onion, 2 cloves of garlic, 1 teaspoon of ground red pepper, Olive oil, Mint, Cumin, Oregano, Salt, Pepper.
Directions
Place the white corn in a pot with water. When the water starts boiling, drain and replace with fresh water, then add the tripe and the brisket to the corn. Lower the flame to a minimum, season with oregano and salt, and let it simmer slowly the whole night. In a skillet, sautee in olive oil the chopped onion and garlic with the ground cumin and the ground red pepper. A few minutes later, once the onion is translucent, add it to the tripe. Serve sprinkled with chopped mint leaves.
