Makes 8 Daisy servings
- 1 ½ pounds honeycomb tripe
- ½ cup white vinegar
- 1 lemon
- 1 ½ pounds veal trotters, split
- 2 large Spanish onions
- 2 whole heads of garlic
- 2 bay leaves
- 1 teaspoon annatto (achiote) seeds (in a cheesecloth sachet)
- 1 pound piece of beef chuck (cut into 1”x2”x1/2”)
- 1 cup Sofrito
- 4 culantro leaves or ½ cup chopped fresh cilantro
- 5 ajicitos ducles , or a medium cubanelle pepper quartered
- Fine sea or kosher salt
- 1 pound ñame or purple potatoes, peeled, quartered lengthwise, then cut into
- 1-inch pieces
- 1 pound yucca or Yukon Gold potato, peeled, halved lengthwise, then cut into
- 1-inch lengths
- 1 pound yautia or new potatoes, peeled, halved lengthwise, then cut into
- 1-inch lengths
- Freshly ground pepper
- Chopped fresh cilantro
Put the tripe in a large bowl and pour enough cold water over it to cover completely. Pour in the vinegar and squeeze in the juice from the lemon. Refrigerate for at least 30 minutes or up to overnight.
Rinse the veal trotters under cold running water and put them in a large stockpot. Add the onions, garlic, bay leaves, and achiote sachet. Pour in enough cold water to cover, then bring to a boil over medium high heat.
Rinse the tripe and cut into pieces 1 inch by 2 inches, or in narrow strips, if you prefer. Add to the trotters, adding water to cover if necessary. Bring to the boil. Adjust the heat to a gentle boil and cook 1 hour, skimming any foam that rises to the top.
After an hour, remove the achiote sachet. Add the beef chuck, sofrito, culantro or cilantro, and ajicitos or cubanelle peppers to the pot. Add salt to taste and cook for 45 minutes.
If you haven’t already done so, peel and cut your root vegetables. Add them to the sancocho. Cook until they are tender, 15 to 20 minutes. Taste and add salt and pepper as you like. Serve in wide, shallow soup bowls, sprinkling some of the cilantro over each.