Hello my friends food lovers in the hive, today I want to share with you a delicious Mondongo Guisado that I prepared today; The mondongo is part of the stomach of the beef, we also call it belly and is part of the Venezuelan gastronomy that we inherited from the Spanish, usually we make it in soup accompanied by the leg of beef, as tripe that is made with chickpeas or simply stewed with seasonings and vegetables, as I present today.
To stew the tripe use the following ingredients: Beef belly (previously cleaned), tomatoes, onion, paprika, potatoes, carrots, chili peppers, green beans, celery, chives, cilantro and onotado oil to sauté the seasonings:
Once the tripe was cleaned, I put it to cook with enough water, since it is somewhat hard and it takes approximately 3 hours for it to soften:
While the tripe was cooking, I proceeded to cut the seasonings and vegetables into small pieces and set aside:
Cuando el mondongo estuvo blando procedí a cortarlo en tiras:
When the tripe was soft, I proceeded to cut it into strips:
Next, sauté the seasonings, then add the tripe, potatoes, carrots and beans, season with salt and cumin, simmer for a few minutes.
Now ready to taste this delicious dish, which can be eaten at lunch, accompanied by some contorno or at dinner as a filling for a traditional arepa.
