Mondongo elegante - elegant tripe

Yield: 6 servings

Measure Ingredient
1 pounds Tripe
2 \N Pigs' Feet, Thoroughly Wash
1 quart Water
1 large Onion
1 \N Bay Leaf
2 tablespoons Olive Oil
8 ounces Tomato Sauce
¼ pounds Chopped Uncooked Ham
1 \N Sprig Parsley
2 \N Cloves Garlic
8 \N Peppercorns
\N \N Salt
1 cup White Table Wine
1 tablespoon Capers Or To Taste
3 ounces Pimento Stuffed Olives


Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic, peppercorns, and salt in kettle. Cover and simmer until tender.

Cool. Remove meat from broth, strain and reserve 2 cups of broth.

Remove bones from pigs' feet. Coarsely chop pigs' feet and tripe.

Set aside. Wilt onion in oil, add tomato sauce, cook for 5 minutes.

Add broth, ham, tripe, pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer, then add capers and olives.

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