Mondongo (Tripe Soup)
2-lbs blanket and honeycomb tripe, cut into 2″ pieces
3-unsalted pig’s feet, cleaned and split lengthwise
1 1/2 Quart hot water
1/3 C lemon juice, or vinegar
3 Quarts cool Water
4 1/2 tsp Salt
2 Tbsp annatto oil or lard
1 Diced medium onion
1 medium green frying pepper, seeded and diced
2 lg sweet chili peppers, seeded and minced
2 lg tomato, peeled seeded and minced
2 minced medium garlic cloves
6 tbsp tomato sauce
4 large chopped Culantro leaves ( you can find this at fine fare Markets if you live in the heights or Inwood Manhattan or at a Bodega or any Latin market in your area)
3 medium Potatoes peeled and halved
1 1/2 lb. Yautia, peeled, cut in 1 1/2 cubes
1 lb. West-indian pumpkin, peeled cut into 2″ pieces
1 lb. can boiled chick peas drained
1. Soak Tripe and pigs feet in hot water and vinegar or
lemon juice for about 15 minutes stirring every minutes
2. Rinse very well under running water and drain.
3. Place it in a heavy bottom soup pot or kettle with cold water and 3 tsp of salt, Bring slowly to a simmer medium high heat remove thew scum every 5 minutes.
4. Lower the heat and cover simmer for 3 hours or until the tripe is tender.
5. In a large skillet heat oil or lard sauté onion, peppers, tomato, sweet chili peppers and garlic for 5 minutes over medium high heat.
6. Add Culantro, tomato sauce cook for 5 minutes, then add this mixture to the simmering tripe.
7. Once the tripe is tender add the potatoes, yautia, the extra salt simmer covered for 15 minutes.
8. Add Pumpkin, chick peas simmer uncovered for 15 minutes or till all vegetables are tender and soup thickens to taste.
If you use parboiled tripe (ask your butcher) check every hour as this takes less cooking time