Tripe Soup Recipe

Yield: 4 servings
INGREDIENTS:

1 pound cleaned tripe, cut into chunks
1 pound heel bone (the jelly adds flavor)
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
1¾ 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
½ calabas (West Indian pumpkin) or Hubbard squash, cut in chunks
1 teaspoon sugar
"just a touch" ground cumin
freshly ground black pepper, to taste

Directions:
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 2½ 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.