Difference between revisions of "Mondongo"
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| − | == | + | == Procedures == |
# Place the tripe, [[water]], [[onion]]s, [[garlic]],[[salt]], and [[pepper]] in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. | # Place the tripe, [[water]], [[onion]]s, [[garlic]],[[salt]], and [[pepper]] in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary. | ||
# Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and [[cilantro]]. | # Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and [[cilantro]]. | ||
# Simmer for an additional two hours. Add the [[hominy]] and cook for another thirty minutes. Serve with [[lime]] wedges. Serves 10 - 12 | # Simmer for an additional two hours. Add the [[hominy]] and cook for another thirty minutes. Serve with [[lime]] wedges. Serves 10 - 12 | ||
| − | [[Category:Panamanian | + | ==References== |
| − | [[Category:Panamanian | + | <references/> |
| − | [[Category:Tripe Recipes]] | + | [[Category:Panamanian cuisine]] |
| − | [[Category:Ancho chile Recipes]] | + | [[Category:Panamanian cuisine]] |
| − | [[Category:Hominy Recipes]] | + | [[Category:Soup Recipes]] |
| + | [[Category:Tripe Recipes]] | ||
| + | [[Category:Ancho chile Recipes]] | ||
| + | [[Category:Hominy Recipes]] | ||
[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
| − | |||
Latest revision as of 16:40, 15 July 2012
Ingredients
- 6 lbs tripe, washed thoroughly in hot water and cut in 1-inch pieces or ½ x 2 inch strips
- 1 gallon water
- 2 large onions, chopped
- 4 cloves garlic
- 1 tbs salt
- ½ tsp black pepper
- 4 ancho chiles, dried
- 1 tbsp fresh cilantro leaves, chopped fine
- 3 (14½ oz) cans yellow hominy, drained
- lime wedges
Procedures
- Place the tripe, water, onions, garlic,salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary.
- Toast the chiles well, using care not to burn them. Remove seeds and veins,if desired, and grind fine. Add powdered chiles and cilantro.
- Simmer for an additional two hours. Add the hominy and cook for another thirty minutes. Serve with lime wedges. Serves 10 - 12
