Ingredients to make Creole Mondongo:
- sofrito
- 6 ripe tomatoes
- 8 cloves of garlic
- 3 tablespoons of Butter
- 1 green bell pepper
- 1 pinch of salt and pepper
- 1 pinch of Cumin
- 1 onion
- Tripe
- 1 kilogram of pig legs
- 1 red bell pepper
- 1 kilogram of tripe or beef belly
- 250 grams of Cabbage
- 250 grams of Potato
- 250 grams of Auyama or Pumpkin
- 250 grams of Carrot
- 250 grams of Celery
- 100 grams of green olives (optional)
- 2 Cobs or Chopped Jojotos
- 2 teaspoons capers without salt (optional)
- Water
- 8 cloves of garlic
How to make Creole Tripe:
- Before getting down to business with the preparation of the tripe soup, we must wash the meat very well. To do this, rub the piece of belly with lemon and leave it to soak in water with lemon from one day to the next.
The next day, rinse again rubbing with lemon and then cut it into small squares, also wash the pig legs already chopped. If you don’t have time, you can buy the tripe already cleaned and ready to cook at the butcher shop. - Place a pot over medium heat and cook the belly with the pig legs, the onion, the red pepper and the garlic, covering everything with water. Season with salt and wait until both meats are tender and soft.
- At that time, remove from the heat and separate the vegetables and meat from the broth with the help of a strainer.
- Now, chop and finely chop all the vegetables on the tripe list that we haven’t used yet, the potatoes, the carrot, the cabbage, the celery, the auyama and the corn on the cob. Add all this to the broth and turn the heat back on, cooking until softened.
- Separately, make the sauce in butter with the ingredients on the list. When it’s ready, add it to the pot of vegetables along with the meat, olives, spices and capers.
- Finish cooking the Creole tripe and let it boil until the flavors are mixed. Remember that you can add more water or vegetable broth if you consider it necessary, the tripe can be thicker or more liquid depending on taste.
- Enjoy the Creole tripe soup during the cold season to warm up, or help yourself to a good dish when you need to recover energy and give life to the body
