Sopa de Mondongo

Ingredients

• 1.5 kg beef tripe (mondongo), cleaned and cut into pieces
• 1 pig's foot, halved (optional, for richness)
• 2 corn cobs, cut into chunks
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 small cabbage, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp achiote powder
• Lime wedges and cilantro, to serve

Instructions

1. 1Clean the tripe thoroughly, boiling it briefly and discarding the first water to remove any strong odor.
2. 2Place the cleaned tripe and pig's foot, if using, in a large pot with fresh water, onion, garlic and achiote powder.
3. 3Bring to a boil, then reduce to a simmer and cook for about 2-2.5 hours until the tripe is tender.
4. 4Add the corn cobs, potatoes and carrots, and simmer for another 25-30 minutes until the vegetables are tender.
5. 5Add the chopped cabbage and cook for a final 10 minutes until just wilted.
6. 6Season the broth with salt and pepper to taste.
7. 7Ladle into bowls, ensuring each serving gets a good mix of tripe and vegetables.
8. 8Serve hot with lime wedges, fresh cilantro and rice on the side.

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