Cazuela de mondongo recipe
The cazuela de mondongo (mondongo stew) is a typical Uruguayan winter dish. Mondongo, for those of you who might be wondering, is a piece of the cow's stomach, which can be bought at most butcher's shops in Uruguay.
In order to be able to make this mondongo stew you will need: 1kg mondongo, a piece of bacon (about 200 grams), 250 grams of beans, 250 grams chickpeas, 1 onion, 2 chorizos, 1/2 kg potatoes, 2 carrots, 1/4 liter tomato sauce, parsley, oregano, salt, and oil.
First of all, you should wash the mondongo thoroughly and then cook it in water with salt until is tender, this might take long. Once the mondongo is cooked, let it cool down and then cut it in small cubes or pieces of no more than 1 cm of width and 2 cm in length. Also, cook the beans and chickpeas until they are almost done and let it apart for later. Then you will be ready to start cooking the stew.
Put some oil in a large saucepan along with the bacon cut in small cubes and the onion and garlic in pieces. Cook until the onion starts looking white and then add the mondongo and chorizos (cut in small pieces), cooking this for a couple of minutes.
Then, add the tomato sauce, some water, salt, oregano, parsley, and carrots cut in small pieces. Cook this for about 5 minutes and then add the potatoes cut in small cubes along with the cooked beans and chickpeas. Add more water if necessary (this dish should be juicy), and cook until the potatoes are done.