Puerto Rican Mondongo
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.
Use pork tripe and stock instead of beef if desired.
Mix 4 teaspoons instant bouillon granules into 4 cups warm water instead of the stock if preferred.
Check my sofrito recipe on this site.