|Tripe, guts and entails hanging over a pole|
Photo by: Lord-Williams
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.
[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
200 gr/7 oz mushrooms
olive oil frying and for bread
¼ c sherry
2 mondonga blood sausage
salt to taste
slices of bread
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.