Mondongo (Tripe Soup)
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.
Puerto Rican Recipes
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