Tripe Salad (Habichuelas al Mondongo)
Origin: Lima
Source: Maria Carmela R. de Alfaro, 1890
Ingredients
- Beef tripe (mondongo)
- Pork intestines (tripas de chancho; chancho = pig)
- Oil
- Vinegar
- Onion
- Tomato
- Garlic
- Oregano
- Salt
- Pepper
- Lettuce hearts (cogollos de lechuga)
- Radishes (rabanitos), quartered
Instructions
- Cook the beef tripe and pork intestines in lightly salted water.
- Chop fine and marinate two hours in oil, vinegar, onion, tomato, garlic, oregano, salt and pepper.
- Serve garnished with dressed lettuce hearts alternating with quartered radishes.