Aji de Mondongo is a traditional Peruvian dish where the tripe is combined with yellow chili pepper, soaked bread, Parmesan cheese, and mint, resulting in a dish full of flavor and texture.
Aji de Mondongo is a traditional Peruvian dish where the tripe is combined with yellow chili pepper, soaked bread, Parmesan cheese, and mint, resulting in a dish full of flavor and texture.
Perfect for sharing with family and delighting the palate with its unique combination of ingredients.
Serve with cooked potatoes and garnish with olives and hard-boiled eggs. Accompany with rice.
Aji de Mondongo
Ingredients
½ kilogram of Chopped tripe
3 tablespoons of Oil
1 Chopped onion
7 Soaked bread slices
8 tablespoons of Parmesan cheese
1 cup of Evaporated milk
4 Cooked potatoes
2 Hard-boiled eggs
4 Black olives
1 Mint sprig
3 tablespoons of Ground yellow chili pepper
1 tablespoon of Ground Mirasol chili pepper
2 teaspoons of Ground garlic
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious recipe, it is important to start by soaking the tripe in water with a few drops of lemon for at least two hours.
Step 2 : Then, cut it into small, thin strips.
Step 3 : In a pot with water, milk, mint, and salt, cook the tripe until tender.
Step 4 : Once cooked, let it cool.
Step 5 : In a pot with hot oil, sauté onion, garlic, ground chili pepper, and soaked bread, seasoning with salt and pepper.
Step 6 : Next, add the cooked tripe, Parmesan cheese, and milk, mixing well and cooking for a few minutes.
Step 7 : It is important to remove the mint before serving the dish.
Step 8 : To finish, you can garnish with potatoes, olives, and hard-boiled eggs.
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