Cazuela de Mondongo Uruguaya

Step by stepInstructions

1. Blanch the tripe in boiling water for 10 minutes, drain, and rinse well.
2. Heat the olive oil in a large pot and cook the onion, garlic, and bell pepper over medium heat for 6 minutes until soft.
3. Stir in the paprika and cumin and cook 1 minute, then add the tomatoes, broth, tripe, salt, and pepper, and bring to a simmer.
4. Cover and simmer over low heat for 1 hour, until the tripe is starting to soften.
5. Add the potatoes, sweet potato, squash, and carrots and simmer 45 to 60 minutes more, until everything is tender and the broth has thickened.
6. Taste, adjust the seasoning, and serve hot with crusty bread or over steamed rice.