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
