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414:(coriander). Other vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several regions across the nation, pork tripe and chicken or turkey tripes are also used.
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and/or pigtails (which are always sold salted). It is considered a heavy meal, traditionally eaten with white rice. Other side dishes include salads and sweet plantains. In the countryside when a roof is built on a new house, the future owners together with their friends and family and construction
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is popular and easy to come by in restaurants as one of its most popular dishes on the island. Beef tripe is typically washed in lime or lemon. Onions, garlic, bell peppers, tomatoes, carrots and celery are cooked in vegetable oil before boiling. Tripe is then added with potatoes and seasoned with
484:, Puerto Rico is known for mondongo made with ham, bacon, capers, saffron, and olives garnish with almonds and with slices of pan de ague soaked in broth, milk and eggs, toasted in cornmeal and coriander seeds before frying in butter.
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workers organize a meal known as "mondongada" where mondongo is the main course. A variant known as "mondongo a la culona" from the province of Colon also includes pig knuckles and feet and replaces chickpeas with white beans.
526:, but a common characteristic that all usually have, is the adding of pig feet to increase and improve the taste, and is actually the ingredient that gives the mondongo its flavor and extra high caloric content. The
499:, it is also referred as "sopa de pata" is considered a very nutritious and tasty food. It is cooked with ripe banana, cabbage leaves, cassava, sesame seeds, pumpkin seeds, carrots, potatoes,
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while the tripe is called "panza" (belly) and is considered a very heavy meal, often reserved as a single meal of the day. It is usually consumed in the north-central regions and in the
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beef tripe is used. The tripe is washed and marinated in citrus, salt and garlic over night. On the day of cooking, the tripe is added to a stock pot of
546:. Throughout Venezuela, the mondongo is eaten by the people at very early hours of the day, or late in the night, when they go out of the
437:. Both soups are served with chopped cilantro, avocado, rice and hot sauce made with garlic, Dominican orégano, and chilies fermented in
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The
Dominican Kitchen: Homestyle Recipes That Celebrate the Flavors, Traditions, and Culture of the Dominican Republic
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or parties in nightclubs. The mondongo, is also used to be sold in areperas, or restaurants specializing in
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late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in
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before cooking. The vegetables and spices used vary with availability.
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30:"Mondongo" redirects here. For the Argentinian art collective, see
648:"[Recipe + Video] Mondongo Soup - The Tastiest Tripe Stew"
634:"Locro de Mondongo: Argentine Soul Food | We Are Never Full"
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429:(locally known as Dominican orégano). Another version is
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127:Learn how and when to remove this message
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507:or beef tripe, onion and cow's feet.
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32:Mondongo (collective)
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335:Many variations of
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497:El Salvador
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347:. Some add
325:Philippines
673:Categories
658:2021-08-25
593:References
391:dobradinha
331:Variations
277:vegetables
200:vegetables
87:newspapers
524:chickpeas
512:Venezuela
368:Argentina
345:Caribbean
339:exist in
321:Caribbean
182:Caribbean
117:June 2020
564:Sancocho
558:See also
536:tamarind
528:mondongo
516:mondongo
501:huisquil
474:celeriac
454:bay leaf
412:cilantro
407:almuerzo
398:Colombia
383:mondongo
372:mondongo
305:cilantro
301:tomatoes
279:such as
232:cilantro
224:tomatoes
18:Mondongo
470:sofrito
458:chorizo
435:cassava
417:In the
293:cabbage
289:carrots
216:cabbage
212:carrots
101:scholar
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579:Menudo
552:arepas
548:rumbas
544:casabe
540:arepas
520:Llanos
482:Añasco
450:Panama
387:mocotó
379:Brazil
357:citrus
309:garlic
297:celery
285:onions
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180:, the
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719:Offal
569:Flaki
532:lemon
505:udder
353:maize
273:tripe
226:) or
196:Tripe
108:JSTOR
94:books
614:ISBN
588:Chas
349:rice
269:soup
168:Soup
164:Type
80:news
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