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Mondongo veracruzano (tripe recipe from Mexico) |
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Ingredients 2 pounds honeycomb tripe 1 liter water 1/2 white onion 5 cloves garlic 1 branch fresh oregano 1 branch of fresh rosemary 2 pasilla peppers 2 guajillo peppers Cumin 1 can beef stock 1 can hominy 2 potatoes Vinegar Salt Pepper |
DirectionsClean the tripe with water and vinegar, and then rinse. Trim the fat around the edges of the tripe. Cut the tripe into small chunks and add it to a pot with boiling water. Cook for about 25 minutes. Drain the water and rinse the tripe again. Set aside. In a large, clean pot add a liter of water, the garlic, onion, salt, fresh herbs, beef stock, potatoes cut into medium sized cubes, and tripe. Bring to a boil and let cook for 20 minutes. Make the guajillo sauce by removing the seeds and stem from the pasilla and guajillo peppers, and boiling them for 15 minutes in water. Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer. Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes. Serve with lime, onion, and cilantro. |
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