Tripe

Rate this post

How about learning a new dish for the next family lunch? Today, I'm going to teach you how to make Mondongo, or double, call it what you want. The dish is super delicious and today you will know how it is prepared.

The recipe is not as difficult as some might imagine, taking only 120 minutes to prepare and yielding up to 8 servings that are a real delight.

Mondongo what is it?

Well, in some regions, such as the south of the country, the double is called mondongo. Basically, it's a dish made with the belly of animals, usually from the ox, which is carefully cleaned and cooked with a few more spices.

But whoever thinks that this is a legitimately Brazilian dish is wrong, quite the opposite. The mondongo, or double, is super traditional in the North region of Portugal, being very famous even in the poems of Fernando Pessoa.

It is in the city of Porto that people consume the dish the most, and there, they call it tripas, and it has existed since the period of Portuguese discoveries, around 1415 and 1543.

The dish itself is very hearty and takes not only the stomach of the ox, but also other types of meat, such as mocotó, bacon and sausage.

Mondongo has a number of benefits for our health, even if it doesn't seem like it at first. the dish is super nutritious, containing a high content of water, proteins and lots of fiber.

In addition, the recipe is also rich in potassium, sodium and phosphorus. All this helps our body to have a better functioning of the intestine, preventing diseases - such as diabetes - and reducing blood cholesterol.

Now that you know the benefits and a little bit of the history of the dish, keep reading and learn how to make a delicious Mondongo.

Ingredients Tripe

  • 2 kg of tripe 
  • 1 ox foot (mocotó)
  • 2 onions
  • 2 heads of garlic
  • 1/2 kg of smoked bacon
  • 1/2 kg of pepperoni sausage
  • bay leaves
  • Salt to taste (I prefer full seasoning like aloof)
  • Red pepper
  • Oil

Preparation Tripe

In a pressure cooker, place the tripe cut into strips, covering it with water to cook and still have a little left over.

Now, put a dessert spoon of complete seasoning. Don't overcook.

In another pan, place the mocotó cut into pieces, also cover it with water and put a spoon of seasoning. Cook.

Once cooked and with the tripe soft (not melting) and the mocotó detaching from the bones, leave the tripe to cook in another pan where you will also place the calf.

Do it like this: take your fingers and half of the cinnamon and half of the broth and into the pan with the tripe.

What's left (cinnamon billets), deflesh, completely loosening the leather and meat, removing the marrow and putting everything in the blender.

In the meantime, leave the belly alone on low heat.

In a frying pan, put a little oil, and the chopped bacon and let it fry well. Also put chopped sausage and, after fried, add the onion and leave it until golden.

Add a head of minced garlic and let it fry.

Now, pour it into the tripe pan and let it boil, then add the bay leaves and let the broth thicken.

Okay, now it's time to taste!

Now that you've learned how to make this delicious Tripe, how about also knowing other very tasty and practical recipes that we have here on the blog My Recipes? We have many options for snacks, treats and other delicious delicacies to make your day better.