👨‍🍳 作り方

1. 1

   In a large pot, combine the tripe, pork feet, and 8 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the tripe and pork feet are very tender. Skim off any impurities that rise to the surface.

   ⏱️ 2.5 hours
2. 2

   Drain the tripe and pork feet, reserving about 4 cups of the cooking liquid. Discard the pork feet or remove meat from bones if desired. Cut the tripe into smaller, bite-sized pieces.

3. 3

   In the same pot (or a clean one), sauté the onion, green bell pepper, and garlic in a little oil over medium heat until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add the diced tomatoes and tomato paste to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down.

   ⏱️ 5 minutes
5. 5

   Return the cooked tripe to the pot. Add the reserved cooking liquid, cilantro, oregano, cumin, and bay leaves. Season with salt and pepper to taste. Bring to a simmer.

   💡 プロのコツ: Adjust seasoning carefully as the broth reduces.
6. 6

   Add the cubed yautía and plantain chunks to the simmering stew. Cook for another 30-40 minutes, or until the yautía and plantains are tender.

   ⏱️ 40 minutes

   💡 プロのコツ: The yautía and plantains will thicken the stew.
7. 7

   Remove the bay leaves before serving. Serve the mondongo hot over cooked white rice.

   💡 プロのコツ: Garnish with extra cilantro if desired.