{"id":16035,"date":"2026-07-03T13:37:21","date_gmt":"2026-07-03T18:37:21","guid":{"rendered":"https:\/\/recetas123.net\/mondonguito-a-la-italiana\/"},"modified":"2026-07-03T13:41:02","modified_gmt":"2026-07-03T18:41:02","slug":"peruvian-mondonguito-a-la-italiana","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-mondonguito-a-la-italiana\/","title":{"rendered":"Peruvian Mondonguito a La Italiana"},"content":{"rendered":"\n

Mondonguito a la italiana is a classic dish from Peruvian criollo cuisine, made with beef tripe cut into thin strips and cooked in a savory sauce of onion, tomato, aj\u00ed amarillo, carrots, peas, and herbs. Its name reflects Italian influence in Lima\u2019s cooking, adapted with distinctly Peruvian ingredients and flavors.<\/p>\n\n\n\n

It is a familiar family lunch dish and a staple of criollo-style restaurants. Serve it hot, usually with fluffy white rice, and aim for tender tripe in a thick, juicy sauce that brings together the vegetables and seasonings.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Mondonguito<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Mondonguito a La Italiana<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 485<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1 kg cleaned beef tripe (about 2.2 lb)<\/li>\n\n\n\n
  • 2.5 liters water (10 cups)<\/li>\n\n\n\n
  • 150 g chopped red onion (1 large onion)<\/li>\n\n\n\n
  • 20 g garlic paste (4 garlic cloves)<\/li>\n\n\n\n
  • 200 g peeled and chopped tomatoes (2 medium tomatoes)<\/li>\n\n\n\n
  • 45 g aj\u00ed amarillo paste (3 tablespoons)<\/li>\n\n\n\n
  • 30 g aj\u00ed panca paste (2 tablespoons)<\/li>\n\n\n\n
  • 150 g carrot, cut into thin strips (1 large carrot)<\/li>\n\n\n\n
  • 150 g fresh or frozen peas (1 cup)<\/li>\n\n\n\n
  • 300 g white potatoes, cut into thick sticks (3 medium potatoes)<\/li>\n\n\n\n
  • 30 ml vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 10 g chopped fresh parsley (\u00bc cup)<\/li>\n\n\n\n
  • 5 g dried oregano (1 teaspoon)<\/li>\n\n\n\n
  • 5 g ground cumin (1 teaspoon)<\/li>\n\n\n\n
  • 2 bay leaves<\/li>\n\n\n\n
  • 8 g salt (1\u00bd teaspoons)<\/li>\n\n\n\n
  • 3 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 500 ml tripe cooking broth (2 cups)<\/li>\n\n\n\n
  • 400 g cooked white rice (4 cups)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the tripe,<\/strong> rinse the tripe well, place it in a pot with the 2.5 liters of water and bay leaves, and cook over medium heat for 1 hour and 30 minutes, until tender. Remove it, reserve 500 ml of the broth, and let it cool slightly before cutting it into thin strips.<\/li>\n\n\n\n
    2. Make the seasoning base,<\/strong> heat the oil in a wide pot and cook the onion for 5 minutes, until translucent. Add the garlic, aj\u00ed amarillo paste, aj\u00ed panca paste, cumin, oregano, and black pepper, then cook for 4 minutes until fragrant.<\/li>\n\n\n\n
    3. Add the tomatoes,<\/strong> stir in the chopped tomatoes and cook for 6 minutes, until they break down partially and form a thick sauce. Add the sliced tripe and mix so it absorbs the flavors of the seasoning base.<\/li>\n\n\n\n
    4. Cook the stew,<\/strong> pour in the reserved broth, add the carrot, and cook over medium heat for 12 minutes. Add the potatoes and peas, cover the pot partly, and cook for 15 more minutes, until the potatoes are tender and the tripe is well coated in sauce.<\/li>\n\n\n\n
    5. Adjust the texture,<\/strong> taste for salt and cook uncovered for a few more minutes if the sauce is too thin. The mondonguito should be juicy but not soupy, with tender vegetables and a lightly thickened sauce.<\/li>\n\n\n\n
    6. Finish and serve,<\/strong> stir in the chopped parsley, let the stew rest for 5 minutes, and serve it hot with fluffy white rice.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Cook the tripe until it is fully tender before slicing; if it is still firm, continue cooking in 15-minute intervals.<\/li>\n\n\n\n
      • Slice it into even, thin strips so it absorbs the sauce more effectively and has a pleasant texture.<\/li>\n\n\n\n
      • Use both aj\u00ed amarillo and aj\u00ed panca for balanced flavor, color, and gentle heat.<\/li>\n\n\n\n
      • Do not overcook the peas; they should remain green and tender.<\/li>\n\n\n\n
      • When reheating, add a splash of broth to restore the stew\u2019s juicy consistency.<\/li>\n<\/ul>\n\n\n\n

        Traditional variations<\/h2>\n\n\n\n

        Some families add grated Parmesan cheese at the end as a nod to the dish\u2019s Italian influence. Other versions include a little white wine in the seasoning base or replace part of the potatoes with sliced green beans.<\/p>\n\n\n\n

        Some cooks also add a small amount of basil or extra bay leaf, although the best-known version keeps aj\u00ed amarillo, tomatoes, carrots, peas, and tripe at the center of the dish.<\/p>\n\n\n\n

        How to serve<\/h2>\n\n\n\n

        Serve mondonguito a la italiana in deep bowls or wide plates, with a portion of fluffy white rice on the side. The stew should include enough sauce to blend into the rice while allowing the vegetables to keep their texture.<\/p>\n\n\n\n

        Serve it with salsa criolla, ground chili sauce, or a fresh onion-and-tomato salad. Chicha morada or Peruvian-style lemonade complement the dish\u2019s savory, spiced flavor.<\/p>\n\n\n\n

        Recommended accompaniments<\/h2>\n\n\n\n
          \n
        • Fluffy white rice<\/li>\n\n\n\n
        • Salsa criolla<\/li>\n\n\n\n
        • Ground aj\u00ed amarillo<\/li>\n\n\n\n
        • Onion and tomato salad<\/li>\n\n\n\n
        • Chicha morada<\/li>\n\n\n\n
        • Peruvian-style lemonade<\/li>\n<\/ul>\n\n\n\n

          Food tradition<\/h2>\n\n\n\n

          Mondonguito a la italiana shows how Peruvian cooking transformed migrant influences into dishes of its own. While the name recalls Italian tradition, the use of aj\u00ed amarillo, aj\u00ed panca, and white rice gives the dish a clearly criollo identity.<\/p>\n\n\n\n

          Tripe was long considered a humble ingredient, yet it became the centerpiece of valued dishes because of its flavor, texture, and the culinary tradition of making full use of the animal.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Mondonguito a la italiana is a classic dish from Peruvian criollo cuisine, made with beef tripe cut into thin strips and cooked in a savory sauce of onion, tomato, aj\u00ed amarillo, carrots, peas, and herbs. Its name reflects Italian influence in Lima\u2019s cooking, adapted with distinctly Peruvian ingredients and flavors. It is a familiar family […]<\/p>\n","protected":false},"author":6,"featured_media":16037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-16035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Mondonguito a La Italiana | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Peruvian mondonguito a la italiana, a criollo beef tripe stew with aj\u00ed amarillo, tomato, potatoes, carrots, and peas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/peruvian-mondonguito-a-la-italiana\/\" \/>\n<meta property=\"og:locale\" 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