RECETAS Y COCINA

Ingredients

• 1 pound cleaned cow's stomach, cut into chunks (or substitute tripe)
• 1 pound cow's heel (the jelly adds flavor) Note: If heel not available, add enough bone to equal 2 pounds.
• 1 pound cow's white-bone (the marrow is also a flavor-adder)
• 1 teaspoon freshly ground black pepper, to taste
• 1 tablespoon salt
• 2 beef boullion cubes
• 1 3/4 quarts of water
• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 stalk celery with leaves, diced
• 4-5 fresh basil leaves
• 1 sweet potato, peeled, cut in chunks
• 1 plantain, peeled, cut in chunks
• 1/2 calabas (West Indian pumpkin) or Hubbard squash, cut in chunks
• 1 teaspoon sugar
• A pinch of ground cumin
• Freshly ground black pepper, to taste

Preparation

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.

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