Mondongo ayacuchano (tripe recipe from Peru) |
|
Ingredients1 pound of tripe1 pound of giant white corn 1 pound of brisket 1 onion 2 cloves of garlic 1 teaspoon of ground red pepper Olive oil Mint Cumin Oregano Salt Pepper |
|
DirectionsPlace the white corn in a pot with water. When the water starts boiling, drain and replace with fresh water, then add the tripe and the brisket to the corn. Lower the flame to a minimum, season with oregano and salt, and let it simmer slowly the whole night. In a skillet, sautee in olive oil the chopped onion and garlic with the ground cumin and the ground red pepper. A few minutes later, once the onion is translucent, add it to the tripe. Serve sprinkled with chopped mint leaves. |
|