Mondongo homeland, not so homeland

Procedure:Place the whole mondongo in a pot from cold water with 1 onion in quarters, 1 tbsp black pepper, 3 cloves of garlic, bay leaf and 1 tbsp salt. Bring to a boil, lower the heat and cook until the mondongo is tender. Set aside and cut into small portions.In a saucepan, brown in olive oil onion, garlic, red chorizo and paprika. On the other hand, burn a tomato in the stove and chop. Deflaze with cider, add the burnt tomato, crushed tomato and a spoon of black sugar. Cook for 15 minutes, then add the mondongo and cook for 1 hs.In a pot, put the cherry tomatoes along with the bacon, apple, herbs and 3 tbsp of sugar. Cook over low heat for about 1 hs. Place the chickpeas, 2 cloves of garlic, the tahine, olive oil in a blender. Blend and add water and oil to form a well smooth cream. To warm at the time of serving.Serve a portion of hummus, on this mondongo and accompany with the confit made with tomatoes, apples and pancetta. Ingredients:

• 2 kgs of mondongo
• 2 onions
• 6 cloves of garlic
• 1 tbsp black pepper
• 1 carrot
• 2 bay leaves
• 1 tomato
• 1 measure of cider
• 1 red chorizo
• ½ lt tomato puree
• 1 tbsp of paprika from la Vera
• 1 teaspoon of black sugar
• ½ kg cherry tomatoes
• 200 grs smoked bacon
• 2 green apples
• 1 can of chickpeas
• 2 tbsp tahine soup
• Fresh rosemary
• Sugar
• Salt and Pepper