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Puerto Rican Beef Tripe Stew

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PREP TIME
40 min
COOKING TIME
160 min
TOTAL TIME
210 min
SERVINGS
8 servings
Dinner Caribbean
Puerto Rican Beef Tripe Stew
Ingredients
  • 3 pounds beef tripe, trimmed of fat and cut into cubes
  • 4 lemons, juiced
  • water to cover
  • 3 quarts beef stock, divided
  • 8 ounces cassava, peeled and cubed
  • 8 ounces potatoes, peeled and cubed
  • 8 ounces yams, peeled and cubed
  • 8 ounces pumpkin, peeled and cubed
  • 8 ounces sweet potatoes, peeled and cubed
  • 1/2 (16 ounce) can tomato sauce
  • 2/3 cup sofrito
  • 1 ear corn, cut into 1-inch pieces
  • salt and ground black pepper to taste
Instructions
1
Combine the tripe with lemon juice in a spacious container, allowing it to rest for around 10 minutes.
2
Transfer the tripe and lemon juice mixture into a large cooking vessel. Fill it with 2 inches of water, then bring the liquid to a rolling boil; subsequently, lower the heat to a low simmer and cook, stirring occasionally, until the tripe is slightly tender, taking around 10 minutes.
3
Carefully remove the tripe from the pot and rinse it with fresh water to get rid of any impurities.
4
Return the tripe to the pot and add 2 quarts of beef broth, supplementing it with water as necessary to achieve the desired consistency. Bring the mixture to a boil; then, reduce the heat and cook until the tripe is tender, requiring approximately 2 hours of cooking time.
5
Stir all the remaining ingredients - including the beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn - into the pot. Continue cooking until these ingredients are tender, adding an additional 20 minutes to the overall cooking time.
6
Season the final dish with salt and pepper to taste.