This is another Peruvian dish that features offal, but unlike anticuchos I prefer to stay away from the traditional version and use an alternative protein. The dish is commonly cooked with mondongo (cow’s stomach), which for me and many people is not very fun to eat mainly because of its texture (feels like having a towel in your mouth and has the chewiness of silicone). Its smell and taste is also off-putting for some, you have to cook the thing for at least 3 hours with hierbabuena (a kind of mint) to lessen the offending aromas. Thankfully most recipes are not carved in stone and allow for ingredient substitutions quite…