Rice with mondongo

Ingredients

• 400 g of rice
• 1 tablespoon of olive oil
• 1 ripe tomato
• 1 bell pepper
• 20 sardines (sea snails)
• 200 g of tripe
• Saffron, mild pepper, and black pepper

Clean the pot and the bones by rinsing and scrubbing them with lemon several times. Cut them into pieces and cook them in salted water until the bones easily separate.

Bring the crushed tomatoes and diced peppers back to the pot, and set them aside.

Remove the cheek bones from the pot and place them with the ground meat in a cast iron Dutch oven along with the remaining oil and tomato sofrito. Add the saffron, sweet pepper, and black pepper, and return to low heat for a moment.

Add the rice and stir well to coat it evenly. Add twice the amount of water as there is rice. Place the snails and diced pepper on top and cook over high heat for 10 minutes, then over medium heat for another 10 minutes. Let it rest for a few minutes before serving.