Ingredients Click Picture to Enlarge
2 lbs. honeycomb tripe cut in 1 inch pieces
1 tblsp. annatto oil
1 tbsp. vegetable cooking oil
1 envelope onion soup
2 envelopes of sazón
1/4 lb. diced cooking ham
1/2 c. sofrito
4 bay leaves
1 c. tomato sauce
1 c. alcaparrado (capers and olives)
1/2 lb. yautia
1/2 lb. yuca
1/2 lb. calabaza or Indian Pumpkin, diced
1 large green plantain sliced in pin wheels
salt and pepper to taste
4 c. lemon juice mixed with 6 cups of water
3 qts. water
2 calabas (West Indian pumpkin) or Hubbard squash, cut in chunks
Clean the tripe well by placing it to soak in the lemon with water mix for about 30 minutes.
After 30 minutes, rinse well in cold water and place in a big soup pot with the 3 quarts of salted water.
Bring the tripe to a boil, bring the heat down, cover and cook until it is tender. This is about 2 1/2 hours. Drain and rinse again.
In another deep pot add the annatto and vegetable oil and saute for 5-6 minutes the ham, tomato sauce, sofrito, sazón, and alcaparrado.
Add the onion soup envelop, tripe, yuca, pumpkin, yautia, plantain, bay leaves and water to cover the mondongo.
Add the salt and pepper to taste and bring to a boil.
Bring down the heat and simmer for about 40-50 minutes or do the fork test* to see if the veggies are cooked.
Serve with pan sobao or crackers.

*Fork test is when you insert the fork to test the veggie for softness. If it is hard, it is not done.
Give the mondongo an extra taste by adding garbanzos (drained) about 5 minutes before you serve.

Serve with white rice on the side.