Mondongo: Puerto Rican Tripe Stew |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Authentic Puerto Rican Style Tripe stew. Nice change of pace meal with a Latino tropical flair! Ingredients:
4 1/2 lbs beef tripe, trimmed |
1 lb calf foot, cut up |
6 limes, halved |
1/4 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 |
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.
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