Sopa de Mondongo (Tripe Soup)
Ingredients
1
tripe
1
beef shank
2
potatoes
1
carrot
1
chayote
1
corn on the cob
yuca (cassava) to taste
20
young tacacos
1
sweet pepper
onion
1
roll(s) culantro (cilantro)
1
clove(s) garlic
1
sprig(s) celery
2
1/2 liters of water
salt and pepper to taste
1
achiote (annatto)
Directions
- Cook the tripe and beef shank in a pressure cooker for approximately one hour.
- Chop the vegetables into cubes or julienne strips.
- Separately, finely chop the sweet pepper, onion, celery, and garlic.
- Once the tripe is cooked, separate the broth and add the vegetables.
- Cook over medium heat, add the sweet pepper, onion, celery, and garlic.
- Color with the achiote, season with salt and pepper, once the vegetables are cooked add the tripe and culantro.