Delicious peruvian meal that you can easily make at home.
Mondonguito a la Italiana, as you might guess from the name, has it’s roots in Italian cooking. The Italian way of cooking was brought to Peru by immigrants from that country around the middle of the 19th century. Enjoy this amazing recipe.
- 1/4 Cup olive oil
- 1 Cup thinly julienned onion
- 1 Teaspoon minced garlic
- 4 Tbsp aji amarillo powder
- 2 Large tomatoes, peeled and julienned (seeds removed)
- 1 Cup sliced mushrooms (or 1/2 cup dried mushrooms)
- 1 Bay leaf
- 1 Cup beef stock (fresh or from bouillon)
- 1 Lb Mondongo (tripe) pre cooked and sliced in thin strips
- 1/2 Cup cooked peas
- 1 Cup cooked carrot (in cubes)
- 1/2 Kg (1 lb) potatoes – french fried
- 2 Tbsp chopped cilantro
- 1 Tbsp chopped parsley
- 50 Grams grated parmesan cheese (2 or 3 tablespoons) to taste)
- In a large pot, heat the olive oil. Add the onion and garlic, cook over medium heat until it begins to caramelize (turns a golden brown).
- Add the aji, tomato, mushrooms and laurel. Saute together a few minutes to let the flavors meld.
- Add the beef stock and bring to a boil.
- Stir in the mondongo (tripe), let it cook for about 10 minutes.
- Next, add the peas and carrots, and cook a few minutes more.
- Add your already french fried potatoes, minced parsley and cilantro and grated parmesano. Stir well, and season to taste with salt and pepper.
- Serve the mondonguito alongside rice, of course. You can decorate it with fresh parsley leaves.
- Mondongo (tripe) needs to be cleaned and cooked before use. The best way to cook it is to put it in a pan and cover it with water. Add about a half cup of milk and a bit of spearmint (hierba buena), then simmer over medium heat for about an hour.
Recipe | Mondonguito a la Italiana
The difficulty level of a recipe is shown by the rating graphics on the recipe summary box on each recibe. Don’t be alarmed about the potential difficulty level of a given recipe. With good planning almost everything is possible.