2 pounds honeycomb tripe, cut into small
Soak the tripe in the lemon water for 30 minutes. Rinse and put in a large soup pot with the 3 quarts of cold salted water. Bring to a boil. Lower the heat, cover, and simmer for about 2-1/2 hours, or until the tripe is tender. Drain and rinse.
In a clean pot, heat the oils. Add the ham, recaito, tomato sauce, and alcaparrado. Saute over medium heat for 5 minutes. Add the tripe, root vegetables, plantain, bay leaves, and enough cold water to cover. Add pepper and salt. Bring to a boil, reduce the heat, and simmer for 35 minutes, or until the root vegetables are cooked. Add drained garbanzos and cook another 5 minutes or so.