Puerto Rican Tripe Stew with Pumpkin Potatoes and Chick Peas
|1/2 cup Seville orange juice or orange and lemon juice mixed in the proportion of 2/3 orange to 1/3 lemon|
|2 oz salt pork, chopped|
|1 tsp annatto|
|1 large onion, minced|
|4 oz ham, coarsely chopped|
|2 large tomatoes, peeled and chopped|
|1 hot green pepper, seeded and chopped, if you like spicy, leave the seeds in|
|1 roasted red pepper, drained and chopped|
|6 sprigs cilantro, chopped|
|6 sprigs parsley, chopped|
|2 cups canned chick peas, drained and rinsed|
|6 medium potatoes, peeled and halved|
|1 lb calabaza pumpkin, peeled and cut into 1 inch cubes (available at Latin markets)|
|kosher salt and black pepper to taste|
|3 lbs tripe, cleaned|
In Puerto Rico this rich delicious stew is called Mondongo.
- Put the tripe into a heavy, covered casserole.
- Pour the Seville orange juice over it and let it stand for 5-10 minutes.
- Then cover it with cold water, bring to a boil, reduce the heat and let simmer for 2 hours.
- Drain, reserving stock, cool tripe, then cut into squares and return to the casserole.
- In a heavy skillet add the salt pork, then the annatto seeds and cook until the seeds have given up all their color. About a minute or two.
- Remove the seeds with a spoon, then add the onion and saute until tender.
- Add the ham, tomatoes, hot peppers, roasted red peppers and cilantro and cook a few minutes longer.
- Add the vegetables to the tripe along with the chickpeas, potatoes and pumpkin.
- Add enough of the reserved stock to cover, then season with salt and pepper.
- Cover and cook at a gentle simmer until the tripe and potatoes are done. About a half hour.
- The pumpkin will disintegrate and thicken the sauce lightly.