Castilian Tripe Stew (Caldo de mondongo)

Time: 1 hr 30 min8 servingsapprox. 340 kcal / serving (estimated)approx. 8 g protein / serving

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Method

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Wash the tripe thoroughly, then cook it in salted water until tender (faster in a pressure cooker). Drain, let it cool, then cut into small cubes.
Heat the olive oil in a pot, add the chopped onions, the bacon cut into strips and the bay leaves. Sauté the onion briefly.
Add the diced tripe and sauté together for 2 minutes.
Sprinkle with the flour and mix well.
Pour in the milk and the hot stock. Season with salt and pepper, and add the oregano and parsley.
Simmer over low heat, partially covered, until the sauce thickens slightly.
Serve with cooked, diced potatoes.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Caldo de mondongo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.