The cau of Mondongo Peruano, also often called Mondonguito, has always managed to conquer the palate of many people who, even little more. It is a dish that represents, above all, Peruvian Andean cuisine. It is said that the name could come from the word Quechua acacau that means hot or the word can that means smallness. This popular stew is characterized by the touch to peppermint and the yellow color that the always yellow chili pepper gives. It is a super simple and also very economical dish. Therefore, in recipes, we have luxurious to assemble this recipe with everything you need to try this dish that could bring you flattering on your table. Discover how to prepare cau of Mondongo, get everything and encourage yourself to cook it with us!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make cau of Mondongo: |
| ½ kilogram of mondongo 3 pink potatoes (medium) 1 carrot (small) 100 grams of alverjas 1 red onion unit 1 tablespoon of ground garlic 2½ tablespoons of yellow pepper paste 1 branch of peppermint 1 branch of parsley 1 pinch of salt 1 pinch of pepper 1 pinch of cumin 1 pinch of oregano 1 jet of oil (necessary quantity) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make cau of Mondongo:
1. To start, the whole mondongo passes through cold water to wash it. Then, place it in a small pot, cover it with water and add some sprigs of peppermint and a pinch of salt. Boil the mondongo for 10 minutes.
2. While the Mondongo is cooking, prepare the vegetables. Thus, itch the onion, prepare the ground garlic, peel and cut the pink potato in squares of approximately 1 centimeter, reclude the alverjas and itch the carrot in squares. In other countries, the alverjas are known as peas or peas.
3. After 10 minutes of the first cooking of the Mondongo, turn off the fire and remove the mondongo from the water to chop it in squares of almost 1 centimeter, trying to obtain the size of the potato. You must also reserve the cooking broth. Take the opportunity to measure yellow pepper paste.
4. Heat oil in a small pot to start the preparation of the dressing that will give flavor to the cau of Mondongo. First, add the chopped onion, then the ground garlic and finally the yellow pepper until it becomes cooking.
Trick: After adding the onion and garlic, you could add a pinch of salt so that these ingredients give off their liquid and improve the result of the dressing.
5. With the dressing dressing, it is time to put in the pot the chopped mondongo, the chopped potato and a little cooking broth you reserved, but only the amount necessary to cover these ingredients. Season with salt, pepper, cumin and oregano to taste. Let cook about 5 minutes.
Trick: If you want to give an extra color to the cau of Mondongo, you can take a little stick in this step.
6. After 5 minutes, throw the carrot and the alverjita. Pick a little peppermint and parsley and aromatizes the preparation with these condiments. If you see that the liquid is reducing too much, add a little more from the cooking broth of the Mondongo.
7. When the potato is cooked, Mondongos cau will be ready. It must be juicy, but with a certain thickness because the potato will have done its job. Accompany the plate with white rice and decorate it with a little more chopped parsley. To eat! Peruvian cuisine is so varied and friendly that we also find the version of this plate with chicken. If you don prefer to try Mondongo, you can do it with chicken. Just follow the same steps but replacing the protein of this recipe.
