The mondongo or mute (soup of meat and pig), is a thick soup with Spanish airs, of diverse contents, and very seasoned, but of incomparable flavor. It is prepared with belly of beef, very clean and finely chopped, soft and chopped pork patches, various vegetables and vegetables, cooked for a long time and accompanied by seasonings and spices. Its preparation takes time, especially cleaning and preparation of ingredients prior to cooking, is a Sunday dish in Venezuelan family houses, but can be found throughout the country in restaurants of Creole food. If you risk preparing this stew pay attention to my recipe, that with patience and love for the kitchen, you can prepare this delicious soup and loaded with ingredients. With this potaje you can leave more than one diner with the forehead full of sweat, so warm and delicious taste.

Ingredients

• 1 kg of beef belly
• 1 kg of swine patches
• 5 liters of water
• 1 red pepper
• 8 cloves garlic
• 250 grs. Cabbage
• 250 grs. Of potatoes
• 250 grs. From auyama
• 250 grs. Of carrots
• 250 grs. Of celery
• 100 grs. Of green olives
• 2 chopped jojotos  (maize cob)
• 2 tsp capers salt

For sofrito (vegetables and fried vegetables)

• 6 ripe tomatoes
• 1 large onion
• 8 cloves garlic
• 3 tablespoons butter
• 1 green pepper
• Salt to taste
• Cumin
• Pepper

Preparation

Wash carefully the belly by rubbing it thoroughly with split lemons, leave it to soak one day before its preparation, the next day re-wash it rubbing it very well, until it is very clean, apart clean the patches of pork already chopped, cut the belly in Small squares and put in a pot on the fire, with water, onion, red pepper and garlic. Season with salt. When the tummy and pancakes have softened, remove them from the heat and strain the broth. To the broth already cast add the vegetables clean and chopped in small dice, and boil until softening. Add the tomatoes in the butter with the garlic, the onion and the finely chopped green pepper, and add it to the broth, add the belly and the pork pancakes, the olives, capers, season with salt and spices and let it boil until Mix all the flavors. This dish is served hot and in the east add sugar, in the center lemon, if it is used spicy it is recommended discretion.

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