👨‍🍳 作り方

1. 1

   Clean the tripe thoroughly by rubbing it with sour orange juice and scraping it to remove any impurities. Rinse well and cut into 1-inch pieces. Clean the beef feet.

   💡 プロのコツ: Using sour orange juice helps to tenderize and clean the tripe.
2. 2

   In a large pot, combine the cleaned tripe, beef feet, quartered onion, smashed garlic, quartered tomatoes, and achiote. Add enough water to cover the ingredients by at least 3 inches. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the tripe is very tender.

   💡 プロのコツ: Skim off any foam or impurities that rise to the surface during the first hour of cooking.
3. 3

   Once the tripe is tender, add the yuca, quequisques, and corn on the cob to the pot. Continue to simmer for about 20-30 minutes, or until the vegetables are tender.

4. 4

   Add the chilotes, chayote, ayote, shredded cabbage, and the bunch of mint. Cook for another 10-15 minutes, or until the vegetables are tender-crisp.

5. 5

   Season the soup with salt and pepper to taste. Remove the bunch of mint before serving.

   💡 プロのコツ: Adjust seasoning as needed. The soup should have a rich, savory flavor.
6. 6

   Serve hot, with a squeeze of fresh sour orange or lime juice if desired.

   💡 プロのコツ: This soup is often served with a side of rice.