Serving
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Tripe a la Creolla
Puerto Rico
  -   Mondongo
Serves
Effort:
Sched:
DoAhead:  
8 soup  
***
4 hr
Yes
Intensely flavorful and substantial, but not heavy. This soup is made similarly to Mexican Menudo or American Philadelphia Pepper Pot, both of which are also properly made with calf's foot and tripe.


1-1/2
2-1/4
1
------
2
4
8
8
3
6
6
------
1
8
------
8
2
8
8
------
15oz
4
#
#
t
---
cl

oz
oz
oz
oz
oz
---
T
c
---
oz
oz
oz
oz
---
can
oz
Calve's Foot (1)
Tripe (2)
Citric Acid (3)
-- Soup mix
Garlic
Stems Cilantro
Onion
Kaboka Squash (4)
Ham, smoked
Green Bell Pepper
Red Bell Pepper
------------
Salt
Water
-- Vegetables
Parsnip (5)
Celery
Malanga (6)
Kaboka Squash (4)
---------------
Garbanzo Beans
Tomato Sauce
  1. Have the butcher cut the CALF'S FOOT into 4 pieces. If it's a 4 pounder like my local store carries have it split lengthwise then each half into four pieces. Freeze what you don't need for inclusion in future soup stocks.
  2. Boil TRIPE with 1 t Citric Acid in water to cover for about 10 minutes. Drain and rinse. Cut into rectangles about 1" x 1-1/2".
  3. Peel GARLIC and crush lightly. Chop CILANTRO stems and all. Dice all other Soup mix items about 1/4 inch. Mix all.
  4. Put Soup mix in a 6 or 8 quart pot along with Calf's Foot, Salt and 8 cups of Water.
  5. Bring pot to a boil and simmer until tripe is tender, about 2 hours.
  6. While the pot is simmering, peel all VEGETABLES and cut into chunks about 1 inch on a side. Mix all.
  7. When tripe is tender, fish out the pieces of Calf's Foot. Cut all soft parts from the bones and discard the bones. Cut all soft parts to a size that matches the tripe and add back into the pot.
  8. Add Vegetables to the pot along with the Garbanzo Beans (liquid and all) and Tomato Sauce. Bring back to a boil and simmer until vegetables are tender.
  9. Adjust seasoning to taste and serve hot.
NOTES:
  1. Calf's Foot:   A common substitute for a calf's foot is two pigs feet.
  2. Tripe:   Blanket tripe will do fine, or use Honeycomb if you want to be fancy. The weight given and cooking time is for tripe as sold in U.S. markets (cleaned and par-boiled).
  3. Citric Acid:   Or juice of 2 lemons.
  4. Kaboka Squash: or another firm "pumpkin" or acorn squash.
  5. Parsnip:   The parsnip and celery is to fake up an Arracacha which you may not find in your local markets.
  6. Malanga:   If you can't get Malanga, use a waxy potato.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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