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Mondongo Paceño
A hearty and flavorful tripe stew, considered a delicacy in La Paz, Bolivia. It's slow-cooked with a rich blend of spices, vegetables, and often served with rice and chuño (Andean potato).
🧂 食材
- 1 kg Beef tripe(cleaned and cut into bite-sized pieces)
- 2 medium Pork feet(cleaned and halved)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Aji amarillo paste
- 2 tbsp Aji panca paste
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- 1 cup Peas
- 500 g Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 8-10 cups Water or beef broth
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 步骤
- 1
In a large pot, combine the tripe and pork feet with enough water to cover. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the tripe is tender. Drain and set aside the pork feet, reserving the cooking liquid.
- 2
While the tripe is cooking, sauté the chopped onion in a separate pot with a little oil until softened. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the aji amarillo paste, aji panca paste, cumin, and oregano. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
- 4
Add the cooked tripe, pork feet (shredded meat from the feet, discarding bones and skin if desired), and the reserved cooking liquid (or beef broth) to the pot with the sautéed aromatics and spices. Bring to a simmer.
- 5
Add the cubed potatoes and sliced carrots to the pot. Season with salt and black pepper to taste. Cover and simmer for another 1-1.5 hours, or until the vegetables are tender and the stew has thickened.
- 6
About 15 minutes before serving, stir in the fresh or frozen peas.
- 7
Serve hot, garnished with fresh cilantro. Traditionally served with white rice and chuño.
💡 专业技巧
- ✓Ensure the tripe is thoroughly cleaned before cooking.
- ✓The longer the stew simmers, the more tender the tripe will become.
- ✓Adjust the amount of aji paste to your spice preference.
✨ 创意变奏
为您的创意版本提供灵感
- Some recipes include a bit of pork belly for extra richness.
- Can be served with boiled eggs or corn on the cob.