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|Recipe Mondongo Soup
2 pounds honeycomb tripe,cut in small pieces
4 cups lemon juice combined
8 cups cold water
3 quarts cold water add 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 yautia (taro root)
1/2 pound yuca (cassava)
1/2 pound 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 cup drained canned garbanzos(chick-peas)
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,until the tripe is tender Drain and rinse.
In a clean pot, heat the oils.
Add 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.
add drained canned garbanzos (chick-peas)Add them 5 minutes before serving.
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