The Venezuelan Mondongo soup is an inherited dish that is traditionally made with the cows belly and that is known in other countries such as calluses (especially in Spain). This Venezuelan Creole Mondongo is prepared in different ways depending on the countrys region but mostly it has very few variations. There are also other versions in other countries of America such as Mexico, Argentina or Uruguay. The Venezuelan Mondongo recipe that this time shares recipes is a preparation to do in a pot of approximately 30 liters, so taking into account the amounts of the ingredients, You can get a rich and tasty Mondongo food for 8-10 people.
| 🚻 8 Diners | 🕘 24h | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make Venezuelan Creole Mondongo: |
| 1 pinch of salt 3 kilograms of cattle belly 1 unit of large cattle 1 unit of cattle of large cattle 6 kilograms of chopped vegetables in squares 2 kilograms of potato chopped in squares 1 head of machacado crazy garlic to taste 1 large minced paprika unit 2 units of large onions mince Coriander 200 grams of olives with pepa ½ can |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Venezuelan Creole Mondongo:
1. To start doing this Venezuelan Creole mouth, the first step we have to do is wash the cattle belly until you take the smell with enough lemon and then put it to sanction until it softens changing the water in the middle of the cooking the cooking night before the preparation of the Mondongo recipe. Then keep the belly sanctioned well covered in the pot until the next day.
2. Then in the morning we started the preparation of the Venezuelan Mondongo: cooking in the pot of the Mondongo soup the leg and the tail of cattle (previously well washed) until they are soft, throwing water from which we have when the belly.
3. When the leg and tail are half soft, place the hard vegetable (the one that takes longer to cook) and the jojotos and continue cooking. Then when this is almost about to soften what we have in that pot, throw the soft vegetables along with the other ingredients, and the coriander we throw it when he is about to finish cooking the Venezuelan Mondongo.
4. so that the Venezuelan Creole Mondongo is more tasty and thick must not be served immediately after it has cooked, but it is better Mondongo as the recipe of:- Mondongo to Veracruzana
– Callos with chickpeas
– Uruguayan Creole Busca
