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home > recipes > meat > modongo
Before starting to cook, boil the tripe in half a gallon of water until tender, add the juice of two lemons. Cut into small pieces. 2 lbs of pork tripe, clean and stripped of fat. 3 lemons cut into halves 4 green bell peppers 1 cup of chopped celery 2 red onions chopped into small cubes 6 plum tomatoes cut into 4 quarters 2 tablespoons of oil 3 tablespoons of tomato sauce 1/2 teaspoon of mashed garlic 1 teaspoon of Tabasco sauce (may be omitted) Salt Preparation: In a pot heat the oil add the tripe and the rest of the ingredients. Add 2 cups of water. Let simmer at low heat until all the ingredients are tender adjusting water when necessary. Adjust salt to taste. Serve while hot. Garnish with the remaining lime, and serve with a few slices of avocado and white rice.

Modongo


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keyword: modongo
ethnicity: central american
recipes for meat
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(posted April 27, 2008)

Before starting to cook,
boil the tripe in half a gallon of water until tender, add the juice of two lemons. Cut into small pieces.

2 lbs of
pork tripe, clean and stripped of fat.
3 lemons cut into halves
4
green bell peppers
1 cup of chopped
celery
2 red onions chopped into small cubes
6
plum tomatoes cut into 4 quarters
2 tablespoons of oil
3 tablespoons of
tomato sauce
1/2 teaspoon of mashed
garlic
1 teaspoon of Tabasco
sauce (may be omitted)
Salt

Preparation:

In a
pot heat the oil add the tripe and the rest of the ingredients. Add 2 cups of water. Let simmer at low heat until all the ingredients are tender adjusting water when necessary. Adjust salt to taste.

Serve while
hot. Garnish with the remaining lime, and serve with a few slices of avocado and white rice.


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