This Tropical Tripe Soup, which is known as Mondongo a la Culona in Panama, can be found in the menus of restaurants all across the world. But if you are going to skip this recipe simply because you have tasted it before in some other part of the world, then stop. Stop and wait till you have tasted its Panamanian version. Once you try it, you will forget about every Tripe Soup variation that you have tried before this!
Ingredients:
- 2 pounds (1 kg) of beef tripe
- 2 pounds (1 kg) of pork tails
- about 6 to 8-inch long Spanish sausage
- 10 leaves of Laurel
- 1 head of garlic
- 1 tablespoon of oregano
- 1 teaspoon of pepper
- 1 tablespoon of salt
- 1 large and 1 medium onion
- 2 stalks of celery
- 2 carrots
- 1 green and 1 red bell pepper
- 4 leaves of culantro
- 4 sprigs of chives
- 1/2 tablespoon of curry
- 1 can of garbanzo beans
- 1 small can of sweet peas
- 1 tablespoon of capers
- 2 tablespoon of soy sauce
- 7 tablespoons of tomato sauce
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Prep time: 30 min. Total time: 4 h 30 min. Servings: 5-6
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Directions:
Wash the tripe in a pot of fresh water and drain. Boil a new pot of water over medium heat and then throw in the tripe for two minutes to remove all the waste. Remove the tripe from the hot water and place it in another clean pot of water. Add in the bay leaves, half an onion, garlic and oregano for flavoring, and cook for two hours on low heat.
Wash the pork tails and place them in a pot of water (add a little salt if the tails are not salted) with garlic and half an onion. Cook on low heat for about an hour.
After the tripe is cooked and ready, clean it with a knife. The skin and other waste can be washed and cut into ¼ inch strips and put aside for the stew.
Once ready, remove the pork tails from the stove and let cool. Then remove all the pieces from the water and wash them again with fresh water to get them ready for the stew.
Chop the entire Spanish pork sausage into ¼ inch pieces, and then cook in water for 2 minutes to get rid of fat. Take them out of the water and reserve them for the stew.
Chop all the vegetables, then fry them in olive oil for 5 minutes. Add the soy sauce, Spanish sausage, tripe, pork tails, ½ tablespoon of curry, 7 tablespoons of tomato sauce, 5 to 6 cups of water, and cook everything for another hour.
During the last five minutes, add the capers, chickpeas, and sweet peas to the mix.
Enjoy with the companion of your choice – rice with coconut, patacones (plantains) or potatoes.
Enjoy!
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