Overnight tripe and hominy · Sunday breakfast
Mondongo Ayacuchano
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It is cooked through the night so it is ready for breakfast, and in Huamanga it is above all a Sunday-morning dish.
A hearty soup of mote (hominy), beef tripe, beef and mutton, seasoned with ground red chili and finished with chopped mint, ladled out at the broth stalls in the food area of Huamanga's Mercado Santa Clara.
Why it's made this way: Local guides and Andina list it among Ayacucho's traditional dishes; in Huamanga it is eaten in the morning, above all on Sundays and at big religious festivals such as Holy Week.
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