Cazuela de Mondongo is a traditional Argentine stew featuring tripe (beef stomach) as its primary ingredient. This hearty and flavorful dish is slow-cooked with a rich combination of vegetables, spices, and sometimes legumes. The result is a thick, savory stew with tender pieces of tripe and a deeply satisfying flavor. Commonly enjoyed during cooler months, it’s a comforting meal that reflects the robust flavors of Argentine home cooking. The stew can be made with various vegetables such as potatoes, carrots, and bell peppers, and is often seasoned with herbs and spices like cumin and paprika.

Ingredients:

• Beef Tripe: 500g, cleaned and cut into pieces
• Potatoes: 2 large, peeled and diced (about 300g)
• Carrots: 2 large, peeled and diced (about 200g)
• Onion: 1 large, chopped
• Bell Peppers: 1 red and 1 green, chopped
• Garlic: 3 cloves, minced
• Tomatoes: 2 large, chopped or 200g canned diced tomatoes
• Vegetable Broth: 1 liter
• Cumin: 1 tsp
• Paprika: 1 tsp
• Bay Leaves: 2
• Olive Oil: 2 tbsp
• Salt: to taste
• Black Pepper: to taste
• Chopped Fresh Parsley: for garnish

Instructions:

1. Prepare the Tripe:

   • Rinse the tripe under cold water. Place it in a large pot with enough water to cover it. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Drain and rinse again.

2. Cook the Vegetables:

   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. Add the bell peppers and cook for another 5 minutes.

3. Add the Tripe and Spices:

   • Add the prepared tripe to the pot. Sprinkle with cumin, paprika, salt, and pepper. Stir to combine with the vegetables and spices.

4. Simmer the Stew:

   • Add the tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the tripe is tender.

5. Add Potatoes and Carrots:

   • After 2 hours, add the diced potatoes and carrots to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender and the stew has thickened.

6. Final Touches:

   • Remove the bay leaves. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

Nutritional Information (per serving, assuming 4 servings):

• Calories: 400 kcal
• Proteins: 30g
• Carbs: 35g
• Fats: 15g
• Fiber: 5g

Cazuela de Mondongo is a deeply flavorful and hearty stew, perfect for a comforting meal on a cool day. Its rich, savory taste and tender texture make it a beloved dish in Argentine cuisine