My husband wanted a callos dinner a couple of days ago and he bought a kilo and a half of ox tripe to make the dish. Well, for me to make the dish, I mean. I told him we’d need more than the tripe to make callos. We’d need ox pata (hocks) too. It is by simmering the pata, with the bones, that makes the callos sauce thick and rich. The ligaments from the pata liquefy and boil into the broth and gives it body.
The following day, I went to the supermarket to buy the ox pata. As a result, I had over two and a half kilos of meat for making callos. Too much. We’d have leftovers for days. So, I decided to cook the tripe and the ox pata, cut the meat then divide it into two portions. One was used to cook the callos. I had something else in mind for the second portion. I was going to cook guinisang mongo not with pork but with tripe and ox pata and their rich and wonderful broth.
The result is what you see in the photo. I never imagined guinisang mongo could be so good.
Ingredients :
1 c. of mongo
2 c. of boiled ox tripe and pata, cut into half-inch strips
4-5 c. of pata broth
1 whole garlic
2 shallots
3 tomatoes
2 eggplants, trimmed and cut into 2-inch cubes (cut just before throwing into the casserole to avoid discoloration)
3-4 okra, ends trimmed
a large bunch of spinach, trimmed
2 tbsps. of vegetable cooking oil
patis
ground black pepper
Cooking procedure :
Wash the mongo and place in a sauce pan. Cover with water. Simmer for 45 minutes to an hour or until mushy. Add more water during cooking but not too much. You want to keep the liquid to a minimum.
Peel and minced the garlic, Peel and slice the shallots. Dice the tomatoes.
Heat the cooking oil in a casserole. Saute the garlic and shallots until fragrant. Add the diced tomatoes and cook until soft. Pour in the boiled mongo (with the water) and bring to a boil. Add the tripe and pata. Pour in the broth. Season with patis. Add the eggplants and the okra and bring to a soft boil. Cover and simmer for 10 to 15 minutes or until the vegetables are almost done. Add the spinach. Adjust the seasonings. Simmer for another 5 minutes.
Serve hot.
[tags]food blog, cooking blog, vegetable recipe, recipes, Food and Drink[/tags]
Oy, sounds delish… but watch the cholesterol and uric acid levels spike after demolishing a tureen-ful
flushed face and clenched fingers…. ouch!
Monggo’s great…one of the most versatile pulses I’ve come across!
yah, it’s a kind of one-every-2-months dish.
monggo cooked with lapids chicharon na may laman or eaten separately with kamatis on the side with bagong saing
once a year na lang yang monggo na yan……
madam sassy!
good suggestion. i love mongo
I would definitely try this.
naku, richard, super cholesterol loaded na yan ha.
pwede rin chicharon isaw hahahahaha
relly, i’m not a fan of ampalaya leaves either. i can eat ampalaya once in a while but not the leaves.
bon apetit, kats and noemi!
Sarap monggo!
Thanx for the idea sassy!
Just like Richard, we often have monggo with chicharon, but unlike the others, we prefer it with alugbati.
Miss Sassy, if I may ask, what part is the ox tripe? So ignorant of me.
I am not really familiar with these cooking terms.
Thank you and more power to you.
tripe is part of the cow’s stomach, umay.
In other words, this is “isaw”… Can I also use the “tuwalya” part?
no, not isaw. isaw is intestines. tripe is “tuwalya”.
Ok… Thanx so much…
Really sorry for being so ignorant!
No prob. We all learn something new everyday.
Hi Connie,
Wow! Monggo w/ Beef broth…i’ll try that soon promise! I normally use chicken broth, and whatever gulay (petchay, dahon ng sili) that’s available…hehe
Thank for this! Please share more of the good and delicious food! hehe
Swanky
No worries, Swanky, I will.
I’ld like to know the recipe of egg pie please sent us the said recipe.cause i like to try the yummy different taste of egg pie.thanks.
I don’t send recipes, egg pie. Sorry.
when i was still working in manila, every friday, monggo is always on the list of dishes kahit yata saang karinderia or fastfood. i dont know how it all started na dapat pag Fri, monggo ang ulam. but i love monggo, we also put amplaay leaves kung minsan yung maliit na ampalaya talaga. when i came here in the visayas, the way they cook monggo is with kalabasa and malunggay, others will put okra and talong and very very little pork. i dont see amplaya leaves here so i now adopted their monggo with malunggay & kalabasa na lang. pero syempre, mas masarap yung version ko, heheheheh
happy eating!
During the old times, people fast on meat dishes every friday (to commemorate the suffering of Jesus) and hence, mongo dish during fridays. They used to only add small amounts of fish or hibi back then (that’s how the story goes according some old folks I know).
when my Dad is still alive he so love cooking mongo with buto buto (ribs) and malunggay. i love it on rice as in overflowing talaga ang sabaw ko. i miss my dad and his monggo with malunggay and ribs.
why o why do we have monggo every Friday????
We have monggo every friday too because normally, we have veggies (monggo with fish and not meat) on fridays due to the kagawiang Good friday (with no meat) so kahit hindi good friday, nakagawian na ang monggo