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.

Related recipes