The Creole Mondongo is a very powerful Venezuelan soup made with beef belly, slightly similar to the famous Madrid calluses. The original Venezuelan Mondongo recipe may vary according to the region where it is prepared, in some places it does not carry tomato, in others, legumes are added and in others the types of meat change, although the protagonist is always the rescue of Res.jigue reading in Recipesgratis and enjoy a good dish of Venezuelan Mondongo made with calluses and pork patics, a dish full of protein that will help you recompose the body.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make Creole Mondongo: |
| Sofrito: 6 mature tomatoes 8 cloves of garlic 3 tablespoons of butter 1 green paprika 1 pinch of salt and pepper 1 pinch of cumin 1 onion | Mondongo: 1 kilogram of pigs of pigs 1 paprika red 1 kilogram of mondongo or ban of res 250 grams of cabbage 250 grams of potato 250 grams of auyama or palabaza 250 grams of carrot 250 grams of celery 100 grams of green olives (optional) 2 cob |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make Creole Mondongo:
1. Before putting ourselves fully with the preparation of the Mondongo soup, we must wash the meat very well. To do it, rub the piece of belly with lemon and let it soak in water with lemon one day for another. At the next day, rinse again rubbing with lemon and then cut it into small squares, also wash the already chopped pigs. If you do not have time, you can buy the calluses already clean and ready to cook in the butcher shop.
2. Place a pot over medium heat and cook the belly with the pigs, onion, red pepper and garlic, covering everything with water. Season with salt and wait until both meats are tender and soft. At that time, remove from heat and separate vegetables and meat from the broth with the help of a strainer.
3. Now, chop and look finely all the vegetables of the Mondongo list that we have not yet used, the potatoes, the carrot, the cabbage, the celery, the auyama and the cobs. Add all this to the broth and turn on the heat, cooking until they soften.
4. Apart, make the sauce in butter with the ingredient of the list. When ready, add it to the pot of vegetables along with meat, olives, spices and capers.
5. Finish cooking the Creole Mondongo and lets it boil until the flavors are mixed. Remember that you can add more water or vegetable broth if you consider it necessary, the mondongo can be thicker or more liquid according to taste.
6. Enjoy the Creole Mondongo soup during the cold time of the year to get heat, or serve a good dish when you need to recover energy and give life to the body. And if you like Venezuelan cuisine I invite you to try other classic recipes such as fried corn arepas or black roast.
