Mondongo. (Cows stomach stew) Colombia
“Get in the back of the truck” demanded the driver who was leaning out of the window.
“Porque?” I asked, convinced that I was in the initial stages of a kidnap.
The driver steps out of his truck and after exchanging a few pleasantries explains that this ancient route, that used to carry empires gold is now home to another lucrative industry, Cocaine. The green hills I had been admiring all day were covered in coca plants and apparently this was not a place for red-faced, blonde haired cyclist to travel after dark. Taking his word for it that I shouldn’t be out on the road at this time, and that in recent week’s armed bandits had been roaming the roads looting and pillaging as they pleased, I accepted his offer to drop me at the next truck stop where I was soon hunched of a steaming bowl of Mondongo. A dream come true!
- 2 llb of cow’s stomach
- Two large carrots, grated
- Half a pound of fresh peas
- 2 mild cooking chorizo sausages
- 1 large onion
- 2 ripe tomatoes peeled and chopped
- 2 cloves of garlic chopped
- 2lb of potatoes cubed
- 1\4 llb of sweet potato cubed
- Salt and pepper to taste
- Cilantro finely chopped
1. Cook the stomach in water with a little salt for half an hour to an hour or until soft. Leave to cool and cut into piece an inch squared.
2. Add the stomach pieces, the sliced chorizo, to a large pan and cover with water. Add your chopped onion, carrot, garlic and tomato and cook on a steady heat until the stomach is tender.
3. Add your potatoes, sweet potatoes and peas to the pot and continue to cook until they are soft and the pieces of potatoe fall of a fork.
4. Lastly, stir through some finely chopped cilantro and serve with a little fresh aji and some patacones.