Puerto Rican Mondongo

Ingredients

• 3 pounds beef tripe , trimmed of fat and cut into cubes
• 4 lemons , juiced
• water to cover
• 3 quartss beef stock , divided
• 8 ounces cassava , peeled and cubed
• 8 ounces potatoes , peeled and cubed
• 8 ounces yams , peeled and cubed
• 8 ounces pumpkin , peeled and cubed
• 8 ounces sweet potatoes , peeled and cubed
• 0.5 cans tomato sauce , 16 ounce
• 0.67 cups sofrito
• 1 ear corn , cut into 1-inch pieces
• salt and ground black pepper to taste

Instructions

1. 1

   Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.

2. 2

   Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.

3. 3

   Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.

4. 4

   Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.