Caribbean Tripe Soup
Ingredients
| 2 lbs tripe | ||
| 1/4 cup lime juice | ||
| 2 pigs feat, split and cleaned | ||
| salt | ||
| 1/2 lb corned beef | ||
| 1 onion coarsely chopped | ||
| 1 lb calabaza pumpkin, peeled and cut into 1 inch cubes (available at Latin grocery's) | ||
| 1 white sweet potato (yam) peeled and cubed | ||
| 3 potatoes, peeled and cubed | ||
| 6 pitted green olives | ||
| 1 tbs capers | ||
| 1 tbs raisins | ||
| 1 green bell pepper, coarsely chopped | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/4 tsp freshly ground nutmeg | ||
| 1/4 tsp ground cloves |
This is a slow cooked soup that is flavored with tripe and pigs feet. The meat becomes very tender and the soup has a deep savory flavor.
Directions:
- Wash and drain the tripe.
- Pour lime juice over it and let it stand for 10 minutes.
- Transfer the tripe to a large sauce pan or stock pot.
- Add the pig’s feet and 3 quarts of salted water.
- Cook until tender, about 3 hours.
- Meanwhile, pour boiling water over the corned beef, and allow to stand for 45 minutes.
- Drain and rinse and add the the cooking tripe.
- When the meats are tender let cool.
- Cut the trip into strips about 3/4 inch wide, and the corn beef into 1/2 inch cubes.
- Remove the meat from the pig’s feet and discard the bones and fat if any.
- Put all the vegetables into the stock, with the meats, and seasonings and simmer until the vegetables are tender. About 30 minutes.
- In the Caribbean they let the soup cool and stand for at least 3 hours to allow flavors to develop.
- Also to each bowl of soup they commonly add a tbs of sherry or brandy.
- Serve with crusty bread.
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