Mondongo a la culona is a comforting and flavorful recipe, perfect to enjoy after a tiring day. This hearty and nutritious dish provides a large amount of calories, ideal for recharging energy and treating ourselves.
This delicious dish has humble origins and has become an icon of Panamanian cuisine. Mondongo a la culona is a stew made with tripe (beef guts), a variety of vegetables and spices, which give it its characteristic flavor.
The name "culona" refers to the dense and hearty stew resulting from the slow cooking of the ingredients, creating a thick and comforting texture.
This dish has its roots in colonial Panama, when African slaves used simple and inexpensive ingredients to prepare meals. Enjoy your meal!
Mondongo a la culona
Ingredients
Pepperoni
Mondongo
Garbanzos
Rabito de puerco
Papas
Guisantes
Hoja de laurel
Ajo
Cebolla
1 pinch of Sal
Salsa inglesa
Aceite de oliva
Ají
Preparation
Step 1 : Soak the tripe with lime juice and cut into small pieces before cooking.
Step 2 : Once cooked, season with chopped onion, chili pepper, garlic, salt, and Worcestershire sauce.
Step 3 : Then, sauté in a skillet with hot oil.
Step 4 : In a separate pot, place the tripe and add the previously prepared and chopped pork tail, pepperoni, garbanzos, peas, bay leaf, and boiled potatoes.
Step 5 : Finally, serve to enjoy with family or friends.
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