Mondongo de Cerdo, Estilo Coloma
Ingredients
- 3 pound pork tripe
- 1 tablespoon salad oil
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 bell pepper, seeded and chopped
- 1 hot green pepper, chopped
- 1 cup canned Italian plum tomatoes
- Salt, freshly ground pepper to taste
- 1 tablespoon capers and 1 tablespoon vinegar from capers
- 1 tablespoon cilantro, chopped
- 1/4 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/3 cup dark Bacardi rum
- Grated parmesan cheese
Instructions
Pork Tripe, Coloma Style. (Dominican Republic). Cook the tripe in salted water until tender, about 2 hours. Drain and cut, into squares. Transfer to a casserole. Heat the oil in a skillet and saute the onion, garlic, bell pepper and hot pepper until the onion is transparent. Add the tomatoes, salt, pepper, capers, caper vinegar, cilantro, oregano, and Worcestershire sauce. Pour over the tripe and simnier for 15 minutes. Add the tomato paste. Add the rum and simmer for a few minutes longer. Serve with grated cheese passed separately. Serves 6 -8.