Arvejas con mondongo

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner and more affordable than tripe.

dried peas

🥗Healthier: split peas

💰Cheaper: canned peas

Canned peas are convenient and less expensive.

Soak 350 grams of green peas overnight with baking soda and rinse well the next day.

Wash the beef tripe thoroughly and soak it in lime juice before rinsing it again.

In a large pot, cook the tripe with a little salt and lime juice for 45 minutes.

While the tripe is cooking, prepare the peas and half of the carrot (the other half will be grated).

Chop the onion and tomato, and remove the fat from the chorizo before frying it.

Peel and dice the potatoes into small cubes.

After 45 minutes, chop the tripe into pieces, leaving half for another use.

Add the chopped tripe to the pot with the peas and diced potatoes, along with a little cilantro and the sliced chorizo.

Add some of the remaining sauté mixture to the pot and pour in a little water to cook the vegetables.

Check seasoning and adjust salt as necessary; add more cilantro and optional cream before serving.

Cooking Techniques

Equipment Needed

Spice Level: