MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sopa Mondongo
 Categories: Beef, Offal, Caribbean, Soups, Onion
      Yield: 8 Servings
 
      1 lb Tripe, cut into chunks
      1 lb Cow's heel (for the jelly)
      1 lb Cow's white-bone
           (for the marrow)
      1 ts Fresh ground black pepper
      1 tb Salt
      2    Beef bouillon cubes
  1 3/4 qt Water
      1 lg Onion, diced
      1 lg Green bell pepper, diced
      1    Stalk celery w/leaves, diced
      5    Fresh basil leaves
      1    Sweet potato, peeled, chopped
      1    Plantain, peeled, chopped
    1/2    Calabash West Indian Pumpkin
           or a Hubbard squash, chopped
      1 ts Sugar
           Ground cumin
           Fresh ground black pepper
 
  In large kettle place cow meat, heel and bone with salt, freshly
  ground pepper in water and bring to a boil. Lower heat to
  medium-low and cook for 2 1/2 hours or until meat is soft. Strain
  and return stock to kettle. Add remaining ingredients and bring to
  a boil. Lower heat to medium, and cook for an additional 15-20
  minutes or until vegetables are soft. Let rest for 10 minutes and
  serve.

  Niki

  The are several variations in Spain, Latin America, the Spanish
  Caribbean and the Philippines. Many add rice or corn. - JW

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