Mondongo: Puerto Rican Tripe Stew

Recipe by Steve P.
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READY IN: 3hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • A
  • 4 12
    lbs beef tripe, trimmed
  • 1
    lb calf foot, cut up
  • 6
    limes, halved
  • B
  • 14
    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
    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
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DIRECTIONS

  • Wash tripe tripe and calf's feet thoroughly under running water.
  • drain and dry.
  • Reserve calf's feet.
  • Rub tripe with limes and place in a pot.
  • Squeeze the rest of juice from limes over tripe.
  • Add water to cover tripe by 2 inches and bring rapidly to a boil.
  • Reduce heat to moderate and boil, uncovered, for 10 minutes.
  • Drain and rinse well in cold running water.
  • 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".
  • Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
  • Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
  • Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
  • Taste and adjust seasoning.
  • Boil, uncovered, over moderate heat, until thickened to taste.
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