Mondongo: Puerto Rican Tripe Stew - cooking recipe

Ingredients

A
4 1/2 lbs beef tripe, trimmed
1 lb calf foot, cut up
6 limes, halved
B
1/4 lb lean cured ham, washed and cut into 1/2 inch pieces
1 lb pumpkin or 1 lb squash, peeled and diced
2 medium onions, peeled and coarsely chopped
2 green peppers, seeded and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
6 fresh cilantro leaves, coarsely chopped
2 tablespoons salt
10 cups water
C
1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
1 1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato, peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)
1 lb yautia, peeled and cut in 11/2 inch pieces
1 lb pumpkin (in addition to the amount previously called for in \"B\" list) or 1 lb squash, peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in \"B\" list)
1 (8 ounce) can tomato sauce
2 teaspoons salt

Preparation

Wash tripe tripe and calf's feet thoroughly under running water.
drain and dry.
Reserve calf's feet.
Rub tripe with limes and place in a pot.
Squeeze the rest of juice from limes over tripe.
Add water to cover tripe by 2 inches and bring rapidly to a boil.
Reduce heat to moderate and boil, uncovered, for 10 minutes.
Drain and rinse well in cold running water.
Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list\"B\".
Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
Add garbanzo's, including liquid, and rest of ingredients included in list\"C\" and bring to a boil over over high heat.
Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
Taste and adjust seasoning.
Boil, uncovered, over moderate heat, until thickened to taste.