Tripe Soup (Mondongo)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-15 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 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



1 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.
2 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.
3 Note: You can also add 1 cup drained canned garbanzos (chick-peas) to taste. Add them 5 minutes before serving.

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