Italian-style Mondonguito with Homemade French Fries

120 min
Italian-style Mondonguito is an emblematic and much loved stew in popular Peruvian cuisine. Despite its name, its soul is 100% Creole. It consists of beef mondongo (tripe) cooked slowly until very tender, cut into strips and stewed in a tasty dressing based on onion, garlic, tomato and Peruvian chillies. It is enriched with carrots, peas and the unmistakable scent of peppermint. The final and characteristic touch given by the name “Italian style” is the addition of golden french fries and a generous amount of grated Parmesan cheese, which melts in the hot stew. It is traditionally served with white rice.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Pressure cooker (or a regular large pot).
  • + Large skillet or pot for the stew.
  • + Pot for frying potatoes.
  • + Cutting board and knife.
  • + Grater.

INSTRUCCIONES

Step 1:

Cook the Mondongo. In a pressure cooker, place the clean mondongo and cover it with water. Add all the aromatic ingredients: onion, garlic, celery, herbs, carrot, Chinese onion, pepper, bay leaf, orange peel and salt. Cover and cook for 25-30 minutes from when it starts to ring. (If using a regular pot, cook for 90 minutes or until very tender.)

Step 2:

Prepare the French Fries. In the meantime, peel the potatoes and cut them into thick sticks. Fry them in plenty of hot oil until they are golden brown and crisp. Remove them on absorbent paper and season with salt.

Step 3:

Make the dressing. In a large pot or skillet, heat a stream of oil over medium heat. Saute the garlic, onion and tomato until soft. Season with salt, pepper, cumin and a pinch of toothpick.

Step 4:

Building Flavor. Add the bay leaf and the yellow pepper and chilli panca pastes. Cook, stirring, for 5 minutes until the dressing is fragrant.

Step 5:

Assemble the Stew. Remove the cooked mondongo, let it cool slightly and cut it into strips. Add it to the dressing together with the carrot strips and peas. Pour 2-3 cups of the broth strained from cooking the mondongo.

Step 6:

Final Cooking. Mix well, cover the pot and let the stew simmer over low heat for 15 minutes so that all the flavors merge.

Step 7:

The “Italian” Touch. Uncover the pot and add the chopped fresh peppermint and parsley. Add the French fries and mix carefully. Finish by generously sprinkling the grated Parmesan cheese on top.

Step 8:

Serve. Serve the mondonguito hot, accompanied by a serving of white rice.

TIPS

  • + The Secret of a Soft Stump: Pre-cooking with lots of vegetables and aromatic herbs is essential not only to soften the mondongo, but also to perfume it and eliminate any strong smell.
  • + Broth with Substance: Never throw the broth where you cooked the mondongo! It's full of flavor and collagen, and it's the perfect base for your stew.
  • + Double Frying for Potatoes: For extra crispy potatoes, you can do a double fry: a first at medium temperature until soft, and a final second at high temperature to brown them.
  • + The Cheese at the End: Add the Parmesan cheese with the heat already turned off or very low, just before serving. This allows it to melt slightly without becoming greasy.
  • + Fresh Herbs Always Up to Date: Add the chopped spearmint and parsley at the end of cooking so that they do not lose their color or fresh aroma, which is characteristic of the dish.