Soppi Mondongo, Tripe Soup

Rinse the pig’s trotter properly under running water. Allow to bubble up with water.

Skim off the foam as it rises. Simmer quietly at low temperature for about 1 hour, leaving the lid ajar (place a cooking spoon in between).

Then rinse the brined beef brisket, add it to the pig’s trotter and simmer for another 1 1/2 hours. Peel and finely dice the onion, peel the garlic. Cut the chili peppers in half lengthwise, remove the seeds and chop finely, then rinse your hands thoroughly,

Rinse the bell bell pepper, remove the core and finely dice. Heat the oil in a frying pan and fry the onion cubes in it over medium heat until golden brown. Add the bell bell pepper and chili bell pepper. Squeeze garlic and add. Roast everything for 2-3 minutes while stirring. Then put aside.

Rinse the potatoes and sweet potatoes, remove the skin and cut into bite-sized pieces. Also remove the skin from the pumpkin and cut into small pieces. After about 1 1/2 hours of cooking time, add the potato, sweet potato and pumpkin pieces to the meat in the crock pot.

Remove the pig’s trotter. Remove the meat from the bone, cut into cubes about 1 cm. Take out the brisket. Cut the brisket and tripe into about 1 cm cubes as well. Add everything repeatedly to the saucepan.

Let the soup do abouta 15 min more on medium heat. Then add the onion mixture, d

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