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Cazuela de Mondongo
Bogotá — Mother recipe · en it
A hearty and nutritious stew, traditional in Bogotá, combining pork tripe, pig organs, and vegetables.
⏱️ 30 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 400 gr pork tripe
- 200 gr pig organs (sausages, kidneys, hearts)
- 1 liter meat broth
- 1 onion
- 2 carrots
- 2 broccoli heads
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 100 gr beans
- 200 gr potatoes
- 2 leeks
- salt and pepper to taste
Method
- Clean the tripe and organs thoroughly, then simmer them for 1-2 hours in plenty of water with some sage leaves and red peppers.
- Dice the onion, carrots, bell pepper, zucchini, and garlic.
- In a large pot, sauté the red onion in oil, then add the other ingredients except for the beans and potatoes.
- Pour in the meat broth and cook over low heat for about 1 hour.
- Add the beans and potatoes, and cook for another 20-30 minutes.
- Season with salt and pepper to taste, then serve hot.
- Final touch: Serve the cazuela de mondongo in a warm pot, accompanied by toasted bread.
The story
Cazuela de mondongo is a popular stew in Bogotá, derived from ancient indigenous and Spanish recipes, traditionally prepared during cold winters.
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