Mondongo puertoriqueño (tripe recipe from Puerto Rico)

Mondongo puertoriqueño (tripe recipe from Puerto Rico)


1 kilogram of honeycomb tripe
1 teaspoon of annatto seeds
1/4 cup of smoked ham
1 onion
1 garlic clove
1 green bell pepper
2 recao leaves
1 tablespoon of cilantro
1/4 cup of tomato paste
1/4 cup of green manzanilla olives
2 tablespoons of capers
2 tablespoons of pimiento
2 cups of taro root
2 cups of cassava
2 cups of butternut squash
1 green plantain
3 bay leaves
3 oranges
Olive oil


Soak the tripe in fresh water with the juice of three oranges for half an hour. In the meantime prepare the "recaito" (a puree of diced onion, garlic, green bell pepper, recao leaves and cilantro) and the "alcaparrado" (by mixing together green manzanilla olives, whole capers with their juice, and chopped pimiento). Sautee the anatto seeds in oil over low heat for 3 minutes then remove the seeds. In a large soup pot over medium heat, heat this anatto oil, then stir in the diced smoked ham pieces, recaito, tomato paste, and alcaparrado. Cook for five minutes, stirring often. Add the boiled tripe cut in small squares, the peeled and diced taro, the peeled and diced cassava. the peeled and diced squash, the peeled and diced plantain, the bay leaves, and cover with water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for one hour. Before serving, remove the bay leaves, add salt and pepper and dress with more annatto oil.

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