MONDONGO PAISA - Cocinando con Dolly en 1, 2 por 3

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and pork shoulder is less expensive than tripe.

pork belly

🥗Healthier: turkey bacon

💰Cheaper: pork shoulder

Turkey bacon reduces fat content while pork shoulder is a more economical choice.

Prepare the beef tripe by cleaning it thoroughly (link provided in video for cleaning instructions).

Cut the tripe into small pieces and place in a pot.

Add diced pork and cut chorizos to the pot with the tripe.

Chop the onion, green bell pepper, carrot, and potatoes into small pieces and add to the pot.

Add 2 cloves of minced garlic to the pot.

Heat oil in a pot over medium-high heat and add all the vegetables to sauté until they are slightly soft and the onion is shiny, about 3-5 minutes.

Add black pepper, chicken broth, black sauce, mustard, salt, and any additional spices like achiote or paprika for color.

Mix well to ensure the meat absorbs the flavors.

Gradually add water, starting with 1 liter, adjusting as necessary to cover the ingredients without making it too watery.

Add the chopped carrot and potatoes to the pot.

Cover with water until all ingredients are submerged, totaling about 1.5 liters of water.

Cook on medium heat for about 30 minutes, then reduce to low for an additional 15 minutes, checking for tenderness of the meat and vegetables.

After 40 minutes, check the consistency and tenderness of the tripe and other ingredients, adjusting cooking time as necessary.

Once cooked, serve hot, optionally garnished with cilantro and accompanied by rice and avocado.

Cooking Techniques

Equipment Needed

Spice Level: