Recipe: Tripe Soup (Mondongo Criollo)

Tripe Soup (Mondongo Criollo)

2 pounds honeycomb tripe, cut into small pieces 4 cups lemon juice combined with 8 cups cold water
3 quarts cold water mixed with 1 tablespoon salt
1 tablespoon annatto oil
1 tablespoon corn oil
1/4 pound smoked ham, diced
1/2 cup basic Recaito (Sofrito)
1 cup tomato sauce
1 cup alcaparrado
1/2 pound each yautia (taro root), yuca (cassava), and calabaza (West Indian pumpkin), all peeled and diced
1 green plantain, peeled and sliced
4 bay leaves
1/2 tablespoon black pepper
salt to taste

Soak the tripe in the lemon water for 30 minutes. Rinse and put in a large soup pot with the 3 quarts of cold salted water. Bring to a boil. Lower the heat, cover, and simmer for about 2-1/2 hours, or until the tripe is tender. Drain and rinse.

In a clean pot, heat the oils. Add the ham, recaito, tomato sauce, and alcaparrado. Saute over medium heat for 5 minutes.

Add the tripe, root vegetables, plantain, bay leaves, and enough cold water to cover. Add pepper and salt. Bring to a boil, reduce the heat, and simmer for 40 minutes, or until the root vegetables are cooked.

Note: You can also add 1 cup drained canned garbanzos (chick-peas) to taste. Add them 5 minutes before serving.

Servings: 10-15