MONDONGO

WHERE DOES MONDONGO ORIGINATE FROM?

• Mondongo comes from Puerto Rico if is a sweet meat stew.

WHAT SPECIAL CULTURAL CELEBRATIONS OF FAMILY EVENTS IS THE FOOD SERVED AT?

• It is served at local restaurants daily. People eat it everyday.

WHO USUaLLy MAKES THE FOOD?

• Anyone can make the food. No one in particular.

IS PUERTO RICO THE ONLY COUNTRY THAT SERVES MONDONGO?

• It is actually served in areas of Latin America and the Carribean.

WHAT ARE THE INGREDIENTS OF MONDONGO?

• Some key items are calf foot,lime,Garbonzo beans, and yuca are some key ingredients.

2 pounds honeycomb tripe,cut in small pieces
4 cups lemon juice combined
8 cups cold water
3 quarts cold water add 1 tablespoon salt
1 tablespoon annatto oil
1 tablespoon corn oil
1/4 pound smoked ham, diced
1/2 cup basic Recaito
1 cup tomato sauce
1 cup alcaparrado
1/2 pound yautia (taro root)
1/2 pound yuca (cassava)
1/2 pound calabaza(West Indian pumpkin)
all peeled and diced
1 green plantain, peeled and sliced
4 bay leaves
1/2 tablespoon black pepper salt to taste
1 cup drained canned garbanzos(chick-peas)
Procedure:
Soak the tripe in the lemon water for 30
minutes.Rinse and put in a large soup pot
with the 3 quarts of cold salted water.
Bring to a boil.
Lower the heat, cover, and simmer for
about 2-1/2 hours,until the tripe is tender
Drain and rinse.
In a clean pot, heat the oils.
Add ham,recaito,tomato sauce,and alcaparrado
Saute over medium heat for 5 minutes.
Add the tripe, root vegetables, plantain,
bay leaves, and enough cold water to cover.
Add pepper and salt.Bring to a boil,
reduce the heat,and simmer for 40 minutes,
or until the root vegetables are cooked.
add drained canned garbanzos (chick-peas)Add
them 5 minutes before serving.

LINK TO RECIPE

• http://www.elcolmadito.com/USRecetasDetaile.asp?Numero=344

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