- 3 pounds beef tripe, trimmed of fat and cut into cubes
- 4 lemons, juiced
- water to cover
- 3 quarts beef stock, divided
- 8 ounces cassava, peeled and cubed
- 8 ounces potatoes, peeled and cubed
- 8 ounces yams, peeled and cubed
- 8 ounces pumpkin, peeled and cubed
- 8 ounces sweet potatoes, peeled and cubed
- 1/2 (16 ounce) can tomato sauce
- 2/3 cup sofrito
- 1 ear corn, cut into 1-inch pieces
- salt and ground black pepper to taste
- Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
- Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
- Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
- Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.