Title: Mondongo Elegante - Elegant Tripe
Categories: Pork Mexican
Yield: 6 Servings
| 1 | lb | Tripe |
| 2 | | Pigs' Feet, Thoroughly Wash |
| 1 | qt | Water |
| 1 | lg | Onion |
| 1 | | Bay Leaf |
| 1 | | Sprig Parsley |
| 2 | | Cloves Garlic |
| 8 | | Peppercorns |
| | | Salt |
| SAUCE |
| 2 | tb | Olive Oil |
| 8 | oz | Tomato Sauce |
| 1/4 | lb | Chopped Uncooked Ham |
| 1 | c | White Table Wine |
| 1 | tb | Capers Or To Taste |
| 3 | oz | Pimento Stuffed Olives |
Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic,
peppercorns, and salt in kettle. Cover and simmer until tender. Cool.
Remove meat from broth, strain and reserve 2 cups of broth. Remove bones
from pigs' feet. Coarsely chop pigs' feet and tripe. Set aside. Wilt
onion in oil, add tomato sauce, cook for 5 minutes. Add broth, ham, tripe,
pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer, then
add capers and olives.