The soup of Venezuelan mondongo is a dish inherited from the Spanish conquerors, which is traditionally made with the belly of the cow and which is known in other countries as "tripe"; This Venezuelan Creole mondongo is made in different ways depending on the region of the country, but mostly it has very few variations, but many ingredients.
Preparation: 13 hours
Cooking: 2 hours 10 minutes
Quantity: 8 - 10 Servings
Difficulty: High
Ingredients for the Mondongo Soup recipe:
• 3 kilograms of cattle belly
• 3 lemons
• 1 teaspoon of baking soda
• 1 pinch of salt
• 1 unit of 2 kg large cattle leg
• 1 unit of tail of large cattle 2 kg
• 3 kilograms of diced vegetables
• 6 units of chopped Jojotos on wheels
• 1 head of garlic crushed enough to taste
• 1 large thinly chopped paprika
• 2 large chopped onions
• 1 large minced garlic joint
• 2 branches of chopped Chives
• 4 chopped sweet peppers
• 2 meat cubes
• 1 kilogram of diced potatoes
• 200 grams of olives with pepa
• ½ can of caper
• 1 bunch of Coriander
Preparation of the Mondongo Soup recipe:
- Thoroughly clean the belly with hot water, use half of the lemon and rub it well, repeat this procedure several times until its characteristic smell disappears.
- Let it rest in a bowl with lemon juice and a spoonful of baking soda. Cover and leave overnight in the fridge.
- Discard the water and wash the belly again with plenty of water, the piece should be pale.
- Cut the belly into small pieces and cook them in a pressure cooker for at least one hour with water and salt.
- Cook in the pot where the soup of mondongo, the leg and the tail of the cattle will be done previously well washed, until they are soft, pouring water whenever it is necessary.
- Add chopped belly, 3 kg of chopped vegetables in squares and jojotos; Continue cooking until the vegetable is about to soften.
- Sauté in a pan with 3 tablespoons of oil, garlic, paprika, onion, chives and sweet peppers, with meat cubes. Add the stir-fry to the soup
- Add potatoes, olives and capers, rectify salt; cook until the potatoes are soft; the cilantro is placed when you are about to finish cooking the soup.
Curiosities:
- You can replace the leg of beef, with pig paticas
- So that the flavor is concentrated and it is tastier and thicker, it is better to keep it until the next day and serve it in clay bowls.
- Serve with casabe and avocado
- The oriental version is sweet and slightly different in ingredients and preparation.
I hope you liked this information made by this humble server:
