Peruvian Mondonguito a La Italiana

Mondonguito a la italiana is a Peruvian criollo stew of tripe strips in tomato sauce with carrot and peas, served with French fries and rice.

Its name recalls the influence of Italian immigration on Lima’s cooking.

Peruvian Mondonguito a La Italiana

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• Author: Recetas123
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

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Ingredients

For the mondonguito

• 700 g of cleaned beef tripe
• 1 bay leaf
• 1 large red onion
• 2 ripe tomatoes
• 2 cloves of garlic
• 1 large carrot
• ½ cup of peas
• 2 tablespoons of tomato paste
• 1 tablespoon of ground ají amarillo (optional)
• ½ teaspoon of cumin
• ½ teaspoon of dried oregano
• 2 tablespoons of vegetable oil
• ½ cup of tripe cooking broth
• Salt and black pepper, to taste
• Chopped parsley, to taste

For the fries

• 3 large potatoes
• Enough vegetable oil for frying
• Salt, to taste

To serve

• 2 to 3 cups of cooked white rice

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Preparation

1. Cook the tripe, put it in a pot with plenty of water and the bay leaf, bring to a boil, lower the heat, and cook until tender, 45 to 90 minutes depending on the piece. Let it cool a little, cut it into thin strips, and save some of the broth.
2. Make the base, meanwhile, chop the onion and garlic, peel and dice the tomatoes, and cut the carrot into thin strips. Heat the oil and sauté the onion for 4 to 5 minutes; add the garlic for one more minute, then the tomato, tomato paste, ají amarillo, cumin, and oregano, and cook 5 to 8 minutes until the tomato breaks down.
3. Stew the tripe, add the tripe strips, carrot, peas, and the ½ cup of broth. Partially cover and cook over low heat for 15 to 20 minutes, stirring occasionally; season with salt and pepper. It should be juicy, not soupy.
4. Fry the potatoes, peel them, cut them into sticks, dry them well, and fry them in batches until golden; drain and salt them.
5. Serve, sprinkle with parsley and serve the mondonguito with the fries and white rice.

Tips

• Cook the tripe until truly tender before cutting it.
• Fry the potatoes separately and add them when serving so they stay crisp.
• If the sauce gets dry, add a little more broth, without making it watery.

Traditional variations

Some versions add dried mushrooms, white wine, or grated Parmesan when serving.

How to serve

Serve it hot with fries and white rice.

Recommended pairings

• White rice
• French fries

Did you know?

It’s one of Lima’s criollo stews that shows the mark of Italian immigration on Peruvian cooking.