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Recipe #001 | 3˝ hours | 20 min prep
Ingredients
A
6 lbs beef tripe, trimmed
6 limes, halved
B
1/4 lb lean cured ham, washed and cut into
1/2 inch pieces
1 lb pumpkin or 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 lb apio or celeriac or jicama or
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 or 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
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Wash tripe tripe thoroughly under running water.
Drain and dry.
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 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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