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Cazuela de mondongo (tripe recipe from Paraguay) back | home | print

Cazuela de mondongo (tripe recipe from Paraguay)


2 pounds of tripe
1 pound of potatoes
150 grams of bacon
2 onions
2 tablespoons of flour
2 cups of milk
1 cup of broth
2 bay leaves
1 teaspoon of oregano
2 tablespoons of parsley
Olive oil


In a skillet, with olive oil sautee the onions, peeled and chopped, the bacon cut in fine strips, and the leaves of laurel. When the onions are translucent, add the tripe, previously boiled in salted water and cubed. Let it cook for five minutes, then sprinkle with flour and stir very well. At this point pour in the hot broth and the milk, season with salt, pepper, oregano and chopped parsley, lower the flames and continue cooking very slowly with the pan partially covered, until the sauce thickens. Serve with cubed boiled potatoes.