Hello to my misemianos today I bring a typical recipe of Venezuela, the mondongo soup. Special for a week in family which helps them to recover the energies spent during the week.
Ingredients:
- Tummy (stomach) of cattle
- Bovine legs
- Ocumo / mafafa / malanga / cocoñame
- Yuca / cassava
- Potato / potato
- Green banana
- Carrot
- Yam
- Corn mass
- Chickpeas
- Cob of tender corn
- Enough water
- Lemon juice
- Vinegar
- Sodium bicarbonate
- Salt
- Pepper
Sofrito:
- Onion
- Bell pepper
- Sweet pepper (sweet pepper in Venezuela)
- Tomato
- Garlic
- Oil
Elaboration step by step:
1 The previous day, wash the belly and legs well with plenty of water along with the vinegar and baking soda in order to eliminate all dirt and bad odors. Then, pass them by lemon juice leaving to rest and re-rinse.
2 Place the belly and legs in a pressure cooker with enough water to cover them and place on the fire to cook until softened. Once soft, lower the heat, let it rest and keep in the refrigerator / fridge / freezer until the next day.
3 Remove the chickpeas overnight.
4 The next day, remove the belly and the legs by boning the latter and cutting everything into pieces. Return to the broth in which they were cooked by putting it on the fire.
5 Wash, peel and chop the tubers and roots, just like the green banana. Incorporates the pan into the fire. Add more water if needed.
6 Add the chickpeas and let cook until everything has softened. At half-cooked, you flip with the corn dough and incorporate.
7 Clean the ears of farfolla and beards, cut into pieces and add to the pan.
8 Finely chop or chop the ingredients for the sofrito, which will be made with a little oil and then added to the set in the pan. Season with salt and pepper.
9 Once ready, serve hot.
Tips:
Can be served with lemon juice and spicy criollo (ajicero)
In the East of Venezuela is usually added a touch of sugar and ripe banana.
@catire383