The document describes a traditional dish from the Andean region of Colombia called "Mondongo". Mondongo is made with tripe, sausage, pork, potatoes, onions, cassava, and tomatoes cooked for a long time. It is often eaten at family gatherings and on Sundays. Mondongo is accompanied by beer or soda and sides like rice and avocado salad. The students learned about the ingredients and preparation of this nutritious regional specialty through a group activity.

1. INGLES II
Activity 6. Writing Assignment
PRESENTED BY:
MARIA ANGELICA CERINZA F. C.C.23523287
CARLOS EDGAR AVELLANEDA. C.C. 7227045
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
I seem a very delicious, as well as being easy to prepare dish, but always takes its time in preparing
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 grams diced and clean tripe.
• 2 diced sausages.
• 250 grams 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 grams of peas (cooked).
• 1 teaspoon of salt.

3. 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.
this dish is a common preparation in the bazaars or on new year's Eve meals
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
In my region, this dish is accompanied with a good beer or a good middle
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
I learned of this Activity the difficult it is to understand the words of a recipe. Be agree to the Group regarding the tastes of cuisine
and how to prepare a specific dish, the activity I found good since this type of activity is almost not handled and I thought it was funny
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

4. 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

5. 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.

6. 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.

7. 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.
this dish is a common preparation in the bazaars or on new year's Eve
meals

8. 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
In my region, this dish is accompanied with a good beer or
a good middle

9. 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
I learned of this Activity the difficult it is to understand the
words of a recipe. Be agree to the Group regarding the
tastes of cuisine and how to prepare a specific dish, the
activity I found good since this type of activity is almost not
handled and I thought it was funny
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