Caribbean Tripe Soup
|2 lbs tripe|
|1/4 cup lime juice|
|2 pigs feat, split and cleaned|
|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.
- 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.