Peruvian-Style Italian Tripe (Mondonguito a la Italiana)

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Steps

1. 1
   Place the whole tripe (1 kg) in a pot of water with a bundle of spearmint and the inner heart of the onion. Bring to a boil and cook for 12–15 minutes. Remove the tripe and let it cool. Reserve approximately 2 cups of the cooking broth.

   Tip: The spearmint and onion help neutralize the strong odor of tripe and add a clean aroma to the broth.

   ~15 min
2. 2
   While the tripe cools, finely mince half an onion and 2 garlic cloves. Peel the carrot and cut into thin julienne batons. Cut the remaining onion half and the tomato into wedges. Set all vegetables aside.

   ~10 min
3. 3
   Heat vegetable oil in a pan over low heat. Add the minced onion and garlic and sauté for 6–7 minutes, stirring constantly. Season with a little salt and pepper.

   Tip: Keep the heat low — the aderezo (sofrito base) burns easily.

   ~7 min
4. 4
   Add 5 tablespoons of ají amarillo paste and 1 tablespoon of ají panca paste to the pan. Stir to combine and cook for 2 more minutes. Add 2 bay leaves and the dried mushroom.

   ~3 min
5. 5
   Pour in a little of the reserved tripe broth. Add the green peas. Adjust salt and add a small pinch of sugar for balance.

   Tip: The sugar adds a subtle sweetness that balances the ají and gives the sauce a distinctive character.

   ~3 min
6. 6
   Once the tripe has cooled enough to handle, cut it into small batons (similar in size to the carrot). Add the tripe and carrots to the sauce and stir to coat well.

   Tip: The author prefers to briefly fry the tripe strips before adding to the sauce for extra flavor — optional but recommended.

   ~5 min
7. 7
   Dissolve a small amount of cornstarch in cold water. Add the slurry to the pan and stir to thicken the sauce to your liking.

   ~2 min
8. 8
   In a separate pan or deep skillet, heat enough oil for frying. Add the potato batons and fry for about 6 minutes (first fry). Remove and drain. Re-heat the oil until very hot and fry the potatoes again until golden and extra crispy (second fry). Drain well in a colander.

   Tip: Wash the cut potato batons in cold water before frying to remove surface starch — this is key for maximum crispiness.

   ~15 min
9. 9
   Heat a wok or large pan over very high heat. Add a touch of oil and sauté the onion wedges for about 10 seconds, then add the tomato wedges for another 2 seconds to give them a smoky char. Fold the sautéed vegetables into the sauce.

   ~2 min
10. 10
    Simmer the completed sauce with all ingredients for about 1 minute to integrate all flavors. Turn off the heat. Adjust salt to taste. Garnish with finely chopped fresh parsley. Serve alongside white rice and crispy fried potatoes.

    Tip: Serve the rice and potatoes on the side — some people mix them into the stew, others prefer to combine them bite by bite.

    ~2 min

Nutrition (per serving)

Abelca

Cocinando un buen Mondonguito italiano, receta peruana fácil y rico | Abelca

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