MONDONGO: PUERTO RICAN TRIPE STEW
Make and share this Mondongo: Puerto Rican Tripe Stew recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Wash tripe tripe and calf's feet thoroughly under running water.
- drain and dry.
- Reserve calf's feet.
- Rub tripe with limes and place in a pot.
- Squeeze the rest of juice from limes over tripe.
- Add water to cover tripe by 2 inches and bring rapidly to a boil.
- Reduce heat to moderate and boil, uncovered, for 10 minutes.
- Drain and rinse well in cold running water.
- Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
- Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
- Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
- Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
- Taste and adjust seasoning.
- Boil, uncovered, over moderate heat, until thickened to taste.
Nutrition Facts : Calories 252, Fat 7.5, SaturatedFat 2.5, Cholesterol 211.7, Sodium 2077.6, Carbohydrate 21.5, Fiber 3.9, Sugar 3.7, Protein 26.1
PUERTO RICAN MONDONGO
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.
Provided by Amy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
- Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
- Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
- Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
BIZCOCHO MOJADITO CAKE
This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I'm listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter's birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I'm making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!
Provided by chefRD
Categories Dessert
Time 1h10m
Yield 2 cake layers, 10-14 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
- Add egg yolks, incorporate one at a time. Then add in flavoring extract.
- Lower mixer speed to low and alternately add milk and flour, ending with flour.
- Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
- Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
- Soaking Syrup:.
- Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
- Almond Buttercream Frosting:.
- Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.
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