Mondongo: Puerto Rican Tripe Stew

1Steve's Note:

Authentic Puerto Rican Style Tripe stew. Nice change of pace meal with a Latino tropical flair!

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 12

A

• 4 ½ lbs beef tripe , trimmed
• 1 lb calf foot , cut up
• 6 limes , halved

B

• ¼ lb lean cured ham , washed and cut into 1/2 inch pieces
• 1 lb pumpkin or 1 lb squash , peeled and diced
• 2 medium onions , peeled and coarsely chopped
• 2 green peppers , seeded and coarsely chopped
• 4 garlic cloves , peeled and coarsely chopped
• 6 fresh cilantro leaves , coarsely chopped
• 2 tablespoons salt
• 10 cups water

C

• 1 (1 lb) can garbanzo beans , boiled in water with salt (chick-peas)
• 1 lb apio (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb celeriac (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato , peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)
• 1 lb yautia , peeled and cut in 11/2 inch pieces
• 1 lb pumpkin (in addition to the amount previously called for in "B" list) or 1 lb squash , peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in "B" list)
• 1 (8 ounce) can tomato sauce
• 2 teaspoons salt

Directions:

1. Wash tripe tripe and calf's feet thoroughly under running water.
2. drain and dry.
3. Reserve calf's feet.
4. Rub tripe with limes and place in a pot.
5. Squeeze the rest of juice from limes over tripe.
6. Add water to cover tripe by 2 inches and bring rapidly to a boil.
7. Reduce heat to moderate and boil, uncovered, for 10 minutes.
8. Drain and rinse well in cold running water.
9. Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
10. Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
11. Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
12. Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
13. Taste and adjust seasoning.
14. Boil, uncovered, over moderate heat, until thickened to taste.