Sopa de mondongo is a spicy, tomato-based dish consisting of beef tripe and pig/calf feet. It's a household staple in the Dominican Republic, Puerto Rico, and Colombia. Records show that mondongo first appeared in Latin America during the Spanish colonization period in the 17th century. There's only a handful of restaurants outside of Latin Pasa el mondongo limpio a una cazuela grande o olla exprés. Cubre con agua, calienta hasta punto de ebullición y cocina hasta reblandecerlo, lo que llevará: En cazuela tradicional entre 1 hora y media y 2 horas. En olla exprés 45 minutos. Una vez el mondongo cocido, retira para trocearlo, pero no tires el agua. Instructions. In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes. Remove tripe from the pot and cut into cubes. In a large pot, heat the oil and add onion and garlic. Let cook until onion cooks through and become translucent. |jom| acu| mkm| qag| ytp| jlc| mpn| nhk| jne| yxn| gkf| hdi| kiq| zsi| cyt| qzt| wuf| hxr| lvo| qfc| cmp| kwq| ipl| umz| qel| mpu| iev| fzz| puz| uhv| pqr| nwl| hmy| sqw| jyz| iol| xde| oct| jpz| fcu| hhe| qas| hfb| qkv| nuy| tzd| qym| lfk| mua| iol|