Mondongo soup is a traditional Nicaraguan dish made with beef tripe and vegetables. It is a comforting, flavorful dish very popular in Central American cuisine, perfect for family meals.
Ingredienti
Step-by-step preparation
Rinse the tripe under cold water, scrub well to remove impurities. Blanch in boiling water for 10 minutes, drain and rinse again thoroughly.
In a large pot, place cleaned tripe with beef broth. Bring to boil and cook over medium heat for 45 minutes until tender.
In a skillet, heat oil and sauté onion, garlic, tomato and red pepper until fragrant and lightly browned.
Stir the sofrito into the pot with tripe. Mix well and let simmer 5 more minutes.
Add cut green plantains and cassava. Cook for 20-25 minutes until vegetables are tender.
Taste and adjust salt and pepper. Add fresh chopped cilantro at the end. Serve hot in deep bowls.