List of Ingredients
- 1 LB. of peeled sweet potatoes
- 11 OZ. of tripe
- green pepper
- chopped pumpkin
- 2 OZ. of carrot
- 2 OZ. of celery
- 2 OZ. of onion
- 1 lemon
- 1/2 pig foot
- White wine
- Chili pepper
- Raisins
- Extravirgin olive oil
- Salt
- Black peppercorns
Method
Boiled the tripe in unsalted boiling water flavored with a glass of white wine and a few peppercorns for an hour, then drain and chop it into squares.
Place the pig foot in a large saucepan with cold water and bring to a boil, then cook for 2 and a half hours. Drain and let cool; once cool, remove the bones and chop it into squares as well.
Dice the carrot, celery and onion and sauté them in a large saucepan with a little bit of oil for about 5 minutes, then add the tripe and pig foot. Add the juice of one lemon. After a few minutes add the diced pumpkin, sweet potato and green pepper, 2-3 chopped chilies and a tablespoon of raisins.
Cover with 1 1/2 quarts of water, add salt, cover and cook the soup for about an hour. Serve the soup piping hot with plenty of freshly ground pepper.