Entradas populares

Monday, August 15, 2016

MONDONGA, -O, WITH REFRIED MONDONGA OR BLOOD SAUSAGE


Tripe, guts and entails hanging over a pole
Photo by: Lord-Williams
mondongas, 1. tripe, guts, entails. Once extracted from the pig, they are hung over a pole in the slaughter area until needed for one dish or another. In León, they are hung in the kitchen. 2. Estr mondonga, morcilla mandonga, Leon mondondo morcillero blood sausage consisting of blood, tripe and/or pancreas, mashed garlic, onion, wine (paprika since the 17th C.) mint, oregano or marjoram, salt and pepper.

These are prepared the morning the pig is killed. Women catch the blood spouting from the neck of the pig in pails. After a short time, a second woman replaces the first with another pail. The first woman vigorously stirs the blood in her pail to prevent it from coagulating. Once done, she replaces the second woman. This dance continues until the pig stops spouting blood.

Then the blood sausages are prepared. They can be consumed at lunch if desired.
See cerdo and morcilla.


[Ares. “Comidas,” 1994:106:107:112; Cerdo. n/d:no page numbers; Montoro/Cantera. 1984:110:257; Serradilla. 1993:11:40:41 etc; and Trapiello. 1994:139]

REFRIED MONDONGA ADAPTED FROM SERRANDILLA’S RECIPE MONDONGA REFRITA, p 97 TO INCLUDE MEDIEVAL INGREDIENTS AND TO EXCLUDE MODERN INGREDIENTS

Ingredients

"Refrying" Mondongas
Photo by: Lord-Williams
1 medium onion
200 gr/7 oz mushrooms
olive oil frying and for bread
¼ c sherry
2 mondonga blood sausage[1]

salt to taste
slices of bread

Preparation

Wipe mushrooms clean and slice. Slice shallots and garlic. Remove casing from sausages and slice.

Heat olive oil. Add shallots, garlic and mushrooms. When fried, remove excess liquid and add sherry, blood sausage and salt to taste. Turn to ingredients continually to warm all sides.

Toast bread and spread a little oil on top. Place toast on individual plates or a serving platter. Spoon blood sausage mixture over toast and serve hot.


[1] If not available any blood sausage will do.

SERRANDILLA’S RECIPE MONDONGA REFRITA




No comments:

Post a Comment