The Peruvian cooking Show MONDONGUITO A LA ITALIANA - Tripe stew with Italian influence

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken is leaner and pork belly is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is often cheaper.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is nutritious, while mixed vegetables are budget-friendly.

Prepare yellow potatoes by cutting them into fry-sized pieces and frying them until golden brown, then set aside.

Chop 1 onion into Juliana style and soak in water with salt to prevent browning.

Slice 1 tomato, removing the hard center.

Prepare 1 tablespoon of garlic paste and set aside.

Prepare 2 tablespoons of yellow chili paste and 2 tablespoons of paprika.

Reserve about 2 cups of beef broth from boiling the tripe.

Boil the beef tripe for about 2 hours on low heat until tender, then cut into small pieces.

Heat 2 tablespoons of oil in a large pot and add the garlic paste, yellow chili paste, and paprika, stirring to combine.

Add the chopped onion and sauté until soft.

Stir in the tomato and continue cooking.

Add the boiled tripe pieces, carrots, and green peas to the pot.

Pour in the reserved beef broth as needed to moisten the mixture.

Season with maras salt, cumin, and black pepper to taste.

Finish by adding chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: