Mondongo Venezolano

Step by stepInstructions

1. Clean the tripe: rub it with the vinegar or lime juice and rinse thoroughly, then cut into bite-size pieces.
2. Place the tripe and beef shank in a large pot with 10 cups of water and 1 tsp salt; bring to a boil, skim, and simmer partially covered for 1 1/2 hours until the tripe is tender.
3. In a skillet, sauté the onion, garlic, and bell pepper in a little oil for 8 minutes; add the tomatoes, cumin, and oregano and cook 5 minutes.
4. Stir the sofrito into the pot along with the potatoes and yucca and simmer 30 to 40 minutes until the vegetables are tender and the broth is rich.
5. Stir in the cilantro, taste, and adjust the salt.
6. Serve in deep bowls with white rice, avocado, and lime wedges.