Tripe – Sucre
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Tripe – Sucre
Cooked corn mote, pig skin and drowned. Accompanies pork meat.
The etymology of the word tripe seems to derive from mondejo and this from banduso, which refers to a sausage made from the large intestine of the pig. (or pork, the chancho), mutton or beef stuffed with minced meat, In this case, the mondejo is a type of chorizo.); However, tripe is usually called tripe or tripe and the belly of the cattle.. The word tripe is especially widespread in South America to refer to the belly and in certain areas (for example Argentina) It is a vulgarism synonymous with stomach. The phonetic modification from mondejo to mondongo seems to have occurred in America under the influence of the Bantu languages spoken by many of the enslaved people from Africa..
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