Tripe Stew

2 pounds honeycomb tripe, cut into small pieces
4 cups lemon juice combined with 8 cups cold water

3 quarts cold water mixed with 1 tablespoon salt

1 tablespoon annatto oil
1 tablespoon corn oil
¼ pound smoked ham, diced
½ cup basic Recaito
1 cup tomato sauce
1 cup alcaparrado
½ lb yautia, peeled and diced
½ lb yucca, peeled and diced
½ lb calabaza (West Indian pumpkin), peeled and diced
2 green plantains, peeled and sliced
4 bay leaves
½ tablespoon black pepper
salt to taste
1 cup canned garbanzo beans

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.