Mondongo, Traditional Latin American Tripe Soup

Place the calf feet and beef tripe in a colander, then rinse in a stream of cold running water.

Rinse and massage the meat cuts for one to two minutes until you wash it thoroughly. Pat dry, then set the calf feet aside.

Slice the lemons, rub each cut deeply on the beef tripe’s surfaces, then place the tripe in a large cooking pot.

Take the lemon slices you just used and squeeze out all the remaining juices into the pot of beef tripe. Pour in enough water to submerge two inches of the meat.

Place the pot over medium fire, then boil for 15 minutes.

Remove the pot from heat, drain out the hot water, then let the boiled tripe cool down under cold running water.

Slice the cooled tripe into rectangular strips the size of your thumb.

After slicing the tripe, put it back in the pot along with the calf feet you set aside earlier, submerge in water, cover with the pot’s respective lid, then boil for 90 to 120 minutes until the meat cuts become chewy and tender.

After the 90-minute mark, check for doneness and then add in the extra ingredients: tomato sauce, Sazon Goya, yams, potatoes, yautia, and pumpkin.

Season with salt, then cook for another 30 minutes. Serve while it’s hot!

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