Mondongo elegante - elegant tripe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tripe |
| 2 | Pigs' Feet, Thoroughly Wash | |
| 1 | quart | Water |
| 1 | large | Onion |
| 1 | Bay Leaf | |
| 2 | tablespoons | Olive Oil |
| 8 | ounces | Tomato Sauce |
| ¼ | pounds | Chopped Uncooked Ham |
| 1 | Sprig Parsley | |
| 2 | Cloves Garlic | |
| 8 | Peppercorns | |
| Salt | ||
| 1 | cup | White Table Wine |
| 1 | tablespoon | Capers Or To Taste |
| 3 | ounces | Pimento Stuffed Olives |
Directions
SAUCE
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.