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(Tripe Stew)
3 lb. tripe
1/2 c. seville (bitter) orange
or lemon juice
2 oz. salt pork, chopped
4 oz. ham, chopped
1 tsp. annatto
1 large onion, finely chopped
2 large tomatoes, chopped
1 fresh hot green pepper,
1 pimiento, chopped
1 bunch cilantro, chopped
2 c. cooked chick peas
6 medium potatoes, diced

Put tripe into a heavy, covered casserole. Pour seville
orange juice over it; let stand for 5 minutes. Cover with cold
water. Bring to a boil; reduce heat. Cover and simmer for 1
1/2 hours. Drain, reserving stock; cool. Cut into squares;
return to casserole. In heavy skillet, fry salt pork. Add
annatto and cook until the seeds have given up all their color.
Remove seeds with slotted spoon. Add the onion and saute until
tender. Add ham, tomatoes, hot peppers, pimiento and cilantro;
cook for a few minutes. Add to the tripe. Add the chick peas,
potatoes and stock, about 3 cups. Season to taste with salt.
Cover and cook until tripe and potatoes are done.

Variation-Otro Mondongo (another Tripe Stew):
1/8 tsp. saffron
1 Tbsp. capers
1 medium jar or can stuffed
green olives
1 lb. each cassavo root (yuca)
and sweet potato (dashein
taro root)
2 green plantains
Mix saffron, capers, green olives, cassavo root, sweet
potato and plantains. Just add to stew.

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