Mondongo a la Rústica is a delightful, rustic-style tripe stew that hails from Costa Rican cuisine. Known for its economical ingredients and wholesome goodness, this dish centers around beef tripe, complemented by a rich vegetable sauce and aromatic spices. Whether you're looking for comfort food or a nutritious meal, Mondongo a la Rústica makes a hearty feast perfect for family gatherings.
Ingredients
🥩 2 kg Beef Tripe (Mondongo)
💧 12 cups Water
🍋 1 Lime cut in half
🌿 A few Celery Leaves
🌶 1 Sweet Pepper (Chile Dulce)
🧄 2 cloves Garlic
🍃 2 Bay Leaves
🧂 2 teaspoons Salt
For the Sauce:
🌿 1 tablespoon Oil
🧅 2 Onions, cut in pieces
🧄 4 cloves Garlic minced equivalent
🌶 1 Sweet Pepper (Chile Dulce), cut in pieces
🍅 4 Tomatoes, cut in pieces
🌿 1 tablespoon Thyme
💧 2 cups Water
🍅 8 tablespoons Tomato Paste
🌶 1 whole Scotch Bonnet Pepper (Chile Panameño)
🧂 1-2 teaspoons Salt
🌶 1/2 teaspoon Pepper
🥫 2 tablespoons Salsa Lizano (English Sauce)
🥕 400 grams Mixed Vegetables corn, peas, green beans, diced carrots
🌿 1/4 cup Cilantro, chopped
Instructions
1- Prepare the Mondongo:
- Thoroughly wash the 2 kg of mondongo multiple times with water.
- Rub the cut lime half over all sides of the mondongo to clean it thoroughly, then rinse again.
- Place the cleaned mondongo into an electric pressure cooker.
- Add celery leaves, sweet pepper, garlic cloves, and bay leaves.
- Pour in water to cover the mondongo completely.
- Cook on high in the pressure cooker for 45-50 minutes, starting the timer once the pressure valve begins to sound. Optionally, add salt, but remember the cooking water will be discarded.
- Discard the cooking water after the mondongo is cooked.
- Cut the cooked mondongo into thin, short strips.
2- Prepare the Sauce:
- Heat 1 tablespoon of oil in an electric skillet.
- Add and sauté onions, garlic, sweet pepper, and tomatoes for about 20 minutes until well browned and golden.
- Transfer these sautéed vegetables to a blender, add water, and blend until smooth.
- Return the sauce to the skillet, add tomato paste and thyme.
- Puncture the Scotch bonnet pepper with a toothpick and add to the sauce.
- Let the sauce simmer for about 5 minutes.
3- Combine and Finish the Dish:
- Add the cooked mondongo strips to the simmering sauce.
- Season with salt and pepper to taste.
- Stir in Salsa Lizano and mixed vegetables.
- Mix thoroughly and finish with chopped cilantro before serving.
Prep Time: 10-15 minutes
Cook Time: 70-75 minutes
Total Time: Approximately 80-90 minutes
Servings: 6-8
Equipment:
- Pressure Cooker similar to Instant Pot style
- Measuring Cup Pyrex, 2000ml capacity
- Cutting Boards wooden and red plastic
- Knives Chef's knife, paring knife
- Blender glass jar
- Electric Skillet black, square with temperature dial
- Spatula orange, silicone
- Tongs silver
- Toothpick
- Measuring Spoons green plastic set
Cooking Tips:
- Ensure thorough tripe cleaning to improve flavor.
- Browning vegetables enhances the sauce's depth of flavor.
- Carefully puncture the Scotch bonnet to control spiciness.
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