This has got to be one of my favorite hearty stews made in PR and of course here.. Served with a side of white rice its sure to be a hit.....
Mondongo Tripe Stew
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
¼ pound smoked ham, diced
½ cup basic Recaito
1 cup tomato sauce
1 cup alcaparrado
½ lb yautia, peeled and diced
½ lb yucca, peeled and diced
½ lb calabaza (West Indian pumpkin), peeled and diced
2 green plantains, peeled and sliced
4 bay leaves
½ tablespoon black pepper
salt to taste
1 cup canned garbanzo beans
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
¼ pound smoked ham, diced
½ cup basic Recaito
1 cup tomato sauce
1 cup alcaparrado
½ lb yautia, peeled and diced
½ lb yucca, peeled and diced
½ lb calabaza (West Indian pumpkin), peeled and diced
2 green plantains, peeled and sliced
4 bay leaves
½ tablespoon black pepper
salt to taste
1 cup canned garbanzo beans
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.
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 35
minutes, or until the root vegetables are cooked. Add drained garbanzos and cook
another 5 minutes or so.
Buen Provecho...
G