The belly soup or mondongo, has a variety of ingredients deliciously combined and prepared that gives a sweet taste to our plate. Its main ingredient is the beef belly, this must be cleaned very well, to eliminate surplus of beef viscera. It is advisable to soften the stomach one day before, since its skin is hard and keep it already boiled in its broth for the other day or soften in a pressure cooker. This soup is a Sunday meal, although it is prepared and served any day and it is found in all regions of Venezuela and Venezuelan Creole food outlets.

INGREDIENTS:

1/2 Kg. Of beef belly
3 Lts of water
Pepper, finely chopped
Crushed garlic cloves
1/4 kl of auyama
1/4 kl of celery
2 chopped jewels in parts.
1/4 kl of yucca
1/4 kl of yam
2 mature plantains
Dressings: aji, onion, garlic porro, cebollin ..
Salt and pepper to taste.
Spicy sauce (optional).

PREPARATION:

If we already have the belly ready from the day before, clean, chopped in small parts, parboiled and soft. What we do the day of preparing it is; Put back the fire in its broth, let it boil. When boiling add the seasonings and season with salt and pepper.

We wait for half an hour for the broth to catch the taste of the seasonings. After that time, we add the peeled, clean and cut vegetables in pieces and we hope that they soften and they have acquired the taste of the ingredients of our belly. The season is tested and if it is to your liking, it is lowered from the fire.

This dish is a hot meal and they say that some people with low defenses put them to sweat and make them feel weak ... I particularly love this soup and I always repeat it.

The hot sauce is placed on each plate by each diner, at each person's choice.

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