Boil the mondongo putting it whole in the boiling water with all the tastes and a green apple with peel and cut into the middle.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Mondongo casserole ingredients: |
| 1½ kilograms of mondongo 100 grams of bacon in cubos 4 units of chorizos ½ kilogram of pork chest 2 tablespoons of oil 2 branches of celery 1 unit of chopped onion 1 onion unit of green 2 units from carrots 1 Red bell unit 1 cup of chickpeas or beans 2 meat broth cubes 1½ cups of peeled and chopped tomatoes 3 cloves of garlic 2 tablespoons of minced parsley ½ cup of white wine 1 1 Pinch of salt, oregano, paprika and pepper |
| Additional characteristics: average cost, popular in autumn-winter, ideal to accompany with red wine, stew |
Mondongo casserole ingredients:
2. When the mondongo is tender, remove from the heat and let cool in the broth, then chop it. Put the oil in a saucepan, heat and add the bacon and saute.
3. When the bacon is golden, add the onions, celery and belling all well chopped. Cook for a few minutes, incorporate carrots into slices, tomatoes and cook a little more.
4. Then, incorporate the chickpeas or beaked previously soaked, wine and condiments (parsley and garlic, laurel, oregano, paprika). Also pour the broth cup with meat broth cubes. Apart, in a pan brown the pork breast with a thread of previously heated oil.
5. Add the pig to the big pot when ready and cook five more minutes. Add the Mondongo and the sausages in thick slices. Cook over low heat, covered, for approximately 1/2, adding broth if necessary. Rectify condiments and give body to cooking juice thicking it with a spoonful of corn starch (optional).
