In this region, from cows, we consume absolutely everything. This casserole of tail and entrails is a clear example. It takes time to prepare and to enjoy it, together with a good Cabernet wine.
for 8 portions
| 300 g. | HARRICOT BEANS |
| 1 unit | TAIL |
| 1 kg. | ENTRAILS |
| 2 leaves | LAUREL |
| n/a | SALT |
| n/a | PEPPER IN GRAINS |
| 200 g. | ONION |
| 200 g. | RED SWEET PEPPER |
| 150 g. | TOMATO |
| 2 units | RED PORK SAUSAGE |
| n/a | OIL |
| 1 unit | SCALLIONS |
| n/a | PEPPER |
| 5 g. | TOMATO EXTRACT |
Sauté beans in cold water during one night. Cook for about 20 minutes till 3/4 cooking. Drain and save. Cut the entrails in Julienne and cook in a pot with much water, the laurel, pepper in grains and salt. Cook until it is tender. Cook the whole tail the same way as the entrails, once cooked cut in pieces. Save the cooking water. Cut the pork sausage in slices. Save. Chop scallions and save. Peel and remove the tomatoes seeds, then cut in Brunoise. Sauté in oil the onions and the sweet pepper previously cut in Brunoise. Add the sausage and the tomato, the entrails, water and end at low heat. Add salt and pepper. Finish with the chopped scallions.
The word “mondongo” (the entrails), has its place in the literary English the XVII° century, transformed in “mundungus”. It was used as a synonym of waste as it was a meal for poor people. One century after, this word was given to a low quality tobacco.
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