Tripe a la Criolla

Name: Tripe a la Criolla (Mondongo)
Yield: Serves 12
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound) garbanzos (Chick-Peas) boiled in water with salt; 1 pound apio (see Glossary), peeled and cut into 1½-inch pieces; 1 can (1 pound) garbanzos (Chick-Peas) boiled in water with salt; 1 can (1 pound) garbanzos (Chick-Peas) boiled in water with salt; 1 can (8 ounces) tomato sauce; 2 teaspoons salt; 1 pound yautía (see Glossary), peeled and cut into 1½-inch pieces; 1 pound pumpkin, peeled and cut into 1½-inch pieces; 8 sweet chili peppers, seeded, coarsely chopped; 4 cloves garlic, peeled, coarsely chopped; 2 medium onions, peeled, coarsely chopped; 2 green peppers, seeded, coarsely chopped; 2½ quarts (10 cups) water, coarsely chopped; 1 can (1 pound) garbanzos (Chick-Peas) boiled in water with salt; 6 fresh culantro leaves, coarsely chopped; 2 tablespoons salt, coarsely chopped; ¼ pound lean cured ham, washed and cut into ½-inch pieces; 1 pound pumpkin, peeled and diced; 1 pound calf’s feet, cut up; 6 limes, halved; 4½ pounds beef tripe, trimmed

Mondongo

Preparation info

Serves
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4½ pounds beef tripe, trimmed
1 pound calf’s feet, cut up
6

Americas
Gluten-free
Soup
Puerto Rico
Caribbean

Method

Wash 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 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.