Name: Mondonguito a la italiana — Peruvian tripe and vegetables
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Cuisine: Peruvian cuisine
Ingredients: 700 g fully cooked beef honeycomb tripe, thin strips; 560 g white potatoes, peeled, 1 cm batons; 220 g carrots, 4 mm batons; 170 g cooked green peas, drained; 150 g red onion, finely diced; 16 g garlic, chopped; 280 g ripe tomatoes, chopped; 40 g unsalted tomato paste; 40 g ají panca paste; 28 g ají amarillo paste; 1 g dried bay leaf, broken after cooking; 1 g black pepper, ground; 3 g fine salt; 48 ml vegetable oil, for sauce and pan-frying, retained estimate; 160 ml unsalted stock; 14 g flat-leaf parsley, chopped; 55 g Parmesan-style hard cheese, finely grated

Mondonguito a la italiana — Peruvian tripe and vegetables: ingredients, method and serving guidance

Yield 4 plated portions

Prep 25 minutes

Cook 50 minutes

Passive 0 minutes

Total 75 minutes

Ingredients ↓

Overview

Mondonguito a la italiana — Peruvian tripe and vegetables: ingredients, method and serving guidance

Mondonguito a la italiana is a Peruvian tripe dish that brings thin strips of cooked mondongo together with tomato, carrots, peas and potatoes. Its Italian-style name reflects a culinary comparison, but this preparation uses recognisably Peruvian aderezo with ají and onion. It is not a straight copy of an Italian tripe sauce.

The beef stomach must be cleaned and fully cooked before the quick final sauté. Buying it already cooked makes the cooking time reproducible at home. Tomato paste concentrates the chopped fresh tomato, while two Peruvian chile pastes add flavour without overwhelming the vegetables.

The potatoes are prepared as batons and pan-fried separately, then folded through at the end. This prevents them from absorbing all the tomato liquid while the tripe warms. Carrots need enough time to soften; cooked peas go in near the end, and a measured grating of hard cheese finishes the plate.

Ingredients

Tripe and vegetables

700 g fully cooked beef honeycomb tripe, thin strips
560 g white potatoes, peeled, 1 cm batons
220 g carrots, 4 mm batons
170 g cooked green peas, drained

Tomato aderezo

150 g red onion, finely diced
16 g garlic, chopped
280 g ripe tomatoes, chopped
40 g unsalted tomato paste
40 g ají panca paste
28 g ají amarillo paste
1 g dried bay leaf, broken after cooking
1 g black pepper, ground
3 g fine salt
48 ml vegetable oil, for sauce and pan-frying, retained estimate
160 ml unsalted stock

Finish

14 g flat-leaf parsley, chopped
55 g Parmesan-style hard cheese, finely grated

Method

Cut and prepare the vegetables.Slice 560 g potato into 1 cm batons, dry well with clean paper; cut 220 g carrot into slender batons, mince 150 g onion, 16 g garlic and 280 g tomato, and drain 170 g cooked peas. The batons are similar in thickness and the potatoes have dry surfaces.
Cook the potato batons.Heat 30 ml of the listed oil in a broad non-stick frying pan over medium heat. Cook the potato batons in two sequential batches for 9 minutes each, turning often; move each batch to a clean paper-lined plate. Each batch has lightly crisp edges and a tender centre.
Start the tomato aderezo.In a deep sauté pan, warm the remaining 18 ml vegetable oil over medium heat; soften 150 g red onion for 6 minutes, then cook 16 g garlic, 40 g ají panca and 28 g ají amarillo for 3 minutes. The onion is pliant and the chile paste releases a rounded aroma.
Reduce the tomato.Add 280 g chopped tomato, 40 g tomato paste, 1 g bay leaf, 1 g black pepper and 3 g salt; stir over medium-low heat for 8 minutes until the tomato collapses into a thick base. The tomato leaves a short trail when the spoon is drawn across the pan.
Warm the tripe and carrot.Add 700 g fully cooked beef tripe, 220 g carrot batons and 160 ml unsalted stock. Simmer gently for 12 minutes, stirring, until the carrot is tender and the tripe is heated thoroughly to 74 °C throughout. The carrot bends without cracking and the tripe measures at least 74 °C. Cooked tripe must be kept cold until use and thoroughly reheated to 74 °C.
Add peas and finishers.Stir in 170 g cooked peas; warm for 3 minutes, remove the bay leaf, then fold in 14 g chopped parsley and half of the 55 g grated cheese. The peas are hot and intact, while the cheese has lightly thickened the tomato sauce.
Fold in potatoes.Turn off the heat, fold the fried batons through once, and divide among four plates. Distribute the remaining grated hard cheese evenly over the warm portions. The potatoes stay recognisable as batons rather than breaking down into mash.

Practical

Points that matter

Start with fully cooked tripe; raw tripe needs much longer preparation. Fry potato batons in separate batches and keep them outside the wet sauce until serving. Check 74 °C in the reheated tripe mixture and avoid relying on visual colour.

Practical serving and storage

Serve as soon as the potatoes have been folded into the sauce. Divide the carrots and peas evenly across the four plates. Ask for fully cooked, food-grade beef tripe. Raw tripe needs a separate long preliminary cook and would change both the recipe schedule and the cooking-liquid calculations. The 48 ml measured oil is divided between 18 ml for the aderezo and 30 ml for the potato batons. A wide pan gives the batons room to form edges; crowding produces soft, steamed potatoes. Cool uneaten portions in shallow containers within two hours and refrigerate at 4 °C or below for three to four days. Reheat to 74 °C; the potato batons will soften after storage, so make the dish close to serving when texture matters.

Control points

Potato batons fall apartThey were under-dried or stirred too aggressively. Dry before frying and fold through only once.
Tomato sauce is thinThe fresh tomatoes retained too much juice. Reduce over medium-low heat before the tripe and stock enter.

Nutrition per serving (estimated)

Serving size1 of 4 plated portions
Calories554 kcal
Carbohydrates48.8 g
Protein37.8 g
Fat24.0 g
Fibre9.6 g
Sodium806 mg

Allergens and food safety

Allergens: Milk from grated hard cheese; the tripe and vegetable components contain no intentionally added wheat, but check packaged pastes, stock and cross-contact. Food safety: Use tripe labelled fully cooked from a reputable source; raw beef tripe requires separate preparation not counted here. Keep chilled at 4 °C or below until the pot is ready and reheat the tripe mixture through to 74 °C, measured with a clean thermometer. Cool leftovers in shallow covered containers within two hours, then refrigerate for three to four days; reheat to 74 °C. Keep raw and cooked utensils separate.

Closing

Warm strips of mondongo with soft vegetables and distinct potato batons. Use precooked tripe and add the separately fried potatoes only at the end.