The document describes Mondongo, a typical dish of Colombia's Andean region. Mondongo is a delicious and easy to prepare soup, though it requires a long cooking time. The soup contains ingredients like tripe, sausage, pork, potatoes, onion, and tomato. It is cooked by boiling the tripe for an hour until soft, then adding the other ingredients and cooking for 30 more minutes. In the Andean region, Mondongo is often eaten at family gatherings and on Sundays. It is accompanied by rice, avocado salad, and beer or soda. The group learned that Mondongo is a nutritious and rich soup that is well-suited for meals.

1. INGLES II
Activity 6. Writing Assignment
PRESENTED BY:
MARIA ANGELICA CERINZA F. C.C.23523287
CARLOS EDGAR AVELLANEDA. C.C.
GUSTAVO GARCIA.C.C
Tutor:
YIRA IBARRA
UNIVERSIDAD NACIONAL ABIERTA Y A DISTANCIA
ESCUELA DE CIENCIAS SOCIALES ARTES Y
HUMANIDADES
PSICOLOGÍA
SANTA ROSA DE VITERVO BOYACA
2015

2. OUTLINE DESCRIPTIVE TEXT
Region, city: Region, city: ANDEAN REGION
Topic: MONDONGO
Principal idea: The “Mondongo” Is of the typical dishes of de Andean Region. In my opinion, This is a delicious dish, and also is very easy to prepare, but it takes a long
cooking time
The world tends to be one of the typical dishes of the Andean region in Colombia, I seem a very delicious, as well as being easy to prepare dish, but always takes its time in
preparing
Secondary ideas: he “Mondongo” Is of the typical dishes of de Andean Region. In my opinion, This is a delicious dish, and also is very easy to prepare, but it takes a long
cooking time
Linking words: so, because, but
First Paragraph principal idea: The “Mondongo” Is of the typical dishes of de Andean Region. In my opinion, This is a delicious dish, and also is very easy to prepare,
but it takes a long cooking time
Second Paragraph Principal idea: • 500 gr diced and clean tripe.
• 2 diced sausages.
• 250 gr of diced pork.
• 2 cups of diced potatoes.
• 3 Tablespoons of onion finely chopped.
• 1 diced cassara
• 1 cup of de yellow potato, peeled and chopped.
• 8 cups of water.
• ¼ cup of diced tomato.
• 3 tablespoons of chopped long onion.
• 1 tablespoons of coriander.
• ½ teaspoon of saffron
• 250 gr of peas (cooked).
• 1 teaspoon of salt.
Third Paragraph Principal idea: Preparation:
Wash the tripe, then rub it with lemon and leave it in a recipient with enough water and a table spoon
Of baking soda and soak for at least 2 hours.
Put the tripe in a pressure cooker with enough water and cook for one hour, until soft; and then we dice it into small pieces.
Put in a recipient the water with two chicken bouillon cubes, with onion, the saffron and 1 clove garlic and cook it for 30 minutes.
The add all ingredients and cook of at least other 30 minutes until the soup has the correct texture.
Spread coriander and serve with bananas
Forth Paragraph Principal idea: When do people in the region eat this plate?
Boyacá this dish consumed at family parties and social gatherings is escorted from a tray of meats.
Tradition says Sunday as the perfect day to cook tripe. Day also that is used to gather family and friends to spend time together and share in the hours while you cook tripe.
What drinks go well with that plate?
If a mondongo go accompanied by rice and avocado salad is serve soda and if is meat tray is served with a beer
Fifth Paragraph Principal idea: What did you learn as a group about this activity?
As this learned group activity is a very rich and easy to prepare dish that goes well at our table and in turn highly nutritious
Sources (Use APA Normativity): http://www.colombia.com/gastronomia/asi-sabe-colombia/sopas/sdi140/15641/mondongo-o-sopa-de-
callo tomado de Mondongo o sopa de callo (Región Andina ) 17 de abril de 2015

3. Introduction
With the investigation of this typical dish is the tripe Cundi
Boyacense as it seeks to expose creatively as prepared, what
ingredients we need through a slide presentation, with that
accompany and brings benefits
The “Mondongo” Is of the typical dishes of de Andean Region. In
my opinion, This is a delicious dish, and also is very easy to
prepare, but it takes a long cooking time

4. Ingredients
. Pound diced clean callus.
. ½ pound of liquefied white onion.
. ½ pork
. ½ pound of medium tomatoes,
chopped red.
. Garlic liquefied two hulls.
. 1 pound peeled and chopped
potatoes Creole.
. 3 santa rosanos chopped sausages.
. 2 tables poons sunflower oil.
. Saffron to taste.
. 1 cube beef broth.
. Finely chopped cilantro.

5. Preparation
In pressure cooker to cook the corn until it
is in a skillet saute the onion, soft tomato
and garlic add the pork to the portions you
want, it can be chopped. Also, add the
sausages and 2 ½ cups of water.
Leave to simmer until it is baked pork, add
the remaining ingredients and continue
cooking until ready.

6. When do people in the region eat this plate?
Boyacá this dish consumed at family parties and social gatherings is
escorted from a tray of meats.
Tradition says Sunday as the perfect day to cook tripe. Day also that is used
to gather family and friends to spend time together and share in the hours
while you cook tripe.
What drinks go well with that plate?
If a mondongo go accompanied by rice and avocado salad is serve soda and if is
meat tray is served with a beer

7. What did you learn as a group about this activity?
As this learned group activity is a very rich and
easy to prepare dish that goes well at our table
and in turn highly nutritious
