Mondongo

Method

Clean the tripe thoroughly under cold running water, rubbing with salt to remove impurities, then cut into bite-sized pieces. Place tripe and beef bones in a large pot with water and bring to a boil, skimming off foam for 5 minutes, then drain and rinse. Return tripe and bones to the pot with fresh stock and water, add quartered onion, whole garlic cloves, and bay leaves, then simmer gently for 90 minutes until tripe is tender. Add diced carrots, celery, and potatoes, then stir in tomato paste, cumin, and paprika, simmering for another 30 minutes. Add the drained chickpeas and white beans along with salt and pepper, and continue simmering for 15 minutes until all vegetables are cooked through. Remove bay leaves and bones, adjust seasoning to taste, and serve hot garnished with fresh chopped parsley and extra cumin if desired.