Posted on | April 8, 2011 | 3 Comments
Mondonguito a la Italiana is a dish made with our friend from a couple weeks ago – tripe. It’s not something I personally cook myself, so I talked with my mother-in-law and my housekeeper – both EXCELLENT cooks – to get all the tricks for making it good.
“Why?” you ask.
Because I’ve had a couple people ask me if I have a recipe for it, and I’ve also found quite a few people coming to my blog searching for the recipe. Who am I to leave the people wanting??
This dish, as you might guess from the name, has it’s roots in Italian cooking. The Italian way of cooking was brought to Peru by immigrants from that country around the middle of the 19th century. Tallarines verde and tallarines rojo are other Italian influenced dishes that have also become mainstays of the Peruvian criollo kitchen.
- 1/4 cup olive oil
- 1 cup thinly julienned onion
- 1 teaspoon minced garlic
- 4 tbsp aji amarillo powder
- 2 large tomatoes, peeled and julienned (seeds removed)
- 1 cup sliced mushrooms (or 1/2 cup dried mushrooms)*
- 1 bay leaf
- 1 cup beef stock (fresh or from bouillon)
- 1/2 kg (1 lb) mondongo (tripe) – pre-cooked and sliced in thin strips
- 1/2 cup cooked peas
- 1 cup cooked carrot (in cubes)
- 1/2 kg (1 lb) potatoes – french fried
- 2 tbsp chopped cilantro
- 1tbsp chopped parsley
- 50 gms grated parmesan cheese (2-3 tablespoons, to taste)
- In a large pot, heat the olive oil. Add the onion and garlic, cook over medium heat until it begins to caramelize (turns a golden brown).
- Add the aji, tomato, mushrooms and laurel. Saute together a few minutes to let the flavors meld.
- Add the beef stock and bring to a boil.
- Stir in the mondongo (tripe), let it cook for about 10 minutes.
- Next, add the peas and carrots, and cook a few minutes more.
- Add your already french fried potatoes, minced parsley and cilantro and grated parmesano. Stir well, and season to taste with salt and pepper.
Serve the mondonguito alongside rice, of course. You can decorate it with fresh parsley leaves.
I would have the carrots and peas boiling together while the rest of this was cooking, and add them at the end.
Likewise, I would french fry my potatoes first, and set them aside until it was time to add them.
Of course, mondongo (tripe) needs to be cleaned and cooked before use. The best way to cook it is to put it in a pan and cover it with water. Add about a half cup of milk and a bit of spearmint (hierba buena), then simmer over medium heat for about an hour.
*Dried mushrooms are the standard for this in Peru, but I don’t know how common they are in the US, so I put fresh mushrooms first!
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