Ingredients
- 600 g beef tripe (mondongo), cleaned
- 1 onion
- 1 bell pepper
- 4 garlic cloves
- 2 tomatoes
- 2 potatoes, diced
- 1 corn cob, sliced
- 1 carrot
- Cilantro, oil, salt and cumin to taste
- 1500 g water
Step-by-step
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- Cook the tripe in a separate pot with water and salt 60 min until tender, cut into strips.
- Put the onion, bell pepper, garlic and tomatoes in the mixing bowl, chop 5 sec/speed 5.
- Add 30 g oil and sauté 8 min/120°C/spoon speed.
- Add the tripe, water, carrot, corn, potato, cumin and salt.
- Cook 35 min/100°C/reverse/spoon speed with the measuring cup tilted.
- Add chopped cilantro and serve piping hot.
Tips
- Clean the tripe very well with lime before cooking.
- Serve with arepa or casabe on the side.
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