The Mondongo Kabic (Yucatecan Menudo)
A type of menudo from the Yucatan peninsula, using their traditional ingredients; and usually made to be a very hot dish (also a yucatecan tradition!), but as this dish does not use any hominy, it does not reallly belong to the Pozole family. This dish is also seen in other islands of the caribbean such as Aruba.
Recipe for the Mondongo Kabic
Ingredients:
* 2 and 1/2 lb. beef honeycomb tripe, thoroughly cleaned and washed
* 1 and 1/2 cup bitter orange juice, or white vinegar
* 8 cloves of roasted garlic
* 1 tablespoon ground black pepper
* 3 tablespoons dry oregano
* 4 sprigs of epazote
* 1 red onion, sliced
* 1 green bell pepper, sliced in strips
* 2 medium red tomatoes, coarsely chopped
* 2 lemons, pressed for their juice
* 2 chiles xcatic (or Yellow wax peppers), previously roasted
* 1/2 a pack of achiote paste
* 1/2 cup chopped scallions
* 2 chopped serrano or habanero peppers
* Salt to your taste
Making this recipe:
1) Rub the washed beef tripe with the orange juice and bring to a boil with salt, water, pepper, oregano, garlic and xcatic chilies and leave to marinate for one hour.
2) Separately, fry the tomatoes with the onions, green peppers and epazote. Add this to the tripe stew we did in step 1 and pour the achiote paste in (previously dissolved in a little bit of vinegar). Simmer for 1 and 1/2 to 2 hours until the tripe is well cooked.
3) Meanwhile, make a salsa with the scallions, habanero peppers, lemon juice and salt mixed together.
Serve your Mondongo Kabic hot with the hot salsa we made, accompanied by white bread.
* 2 and 1/2 lb. beef honeycomb tripe, thoroughly cleaned and washed
* 1 and 1/2 cup bitter orange juice, or white vinegar
* 8 cloves of roasted garlic
* 1 tablespoon ground black pepper
* 3 tablespoons dry oregano
* 4 sprigs of epazote
* 1 red onion, sliced
* 1 green bell pepper, sliced in strips
* 2 medium red tomatoes, coarsely chopped
* 2 lemons, pressed for their juice
* 2 chiles xcatic (or Yellow wax peppers), previously roasted
* 1/2 a pack of achiote paste
* 1/2 cup chopped scallions
* 2 chopped serrano or habanero peppers
* Salt to your taste
Making this recipe:
1) Rub the washed beef tripe with the orange juice and bring to a boil with salt, water, pepper, oregano, garlic and xcatic chilies and leave to marinate for one hour.
2) Separately, fry the tomatoes with the onions, green peppers and epazote. Add this to the tripe stew we did in step 1 and pour the achiote paste in (previously dissolved in a little bit of vinegar). Simmer for 1 and 1/2 to 2 hours until the tripe is well cooked.
3) Meanwhile, make a salsa with the scallions, habanero peppers, lemon juice and salt mixed together.
Serve your Mondongo Kabic hot with the hot salsa we made, accompanied by white bread.
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