soup Venezuelan Creole tripe, esquisito Sunday lunch with the family

It is a thick soup with Spanish airs, of diverse contents, and very seasoned, but of incomparable flavor. It is prepared with beef belly, very clean and finely chopped, soft and chopped pork patios, various vegetables and vegetables, cooked for a long time and accompanied by seasonings and spices. Its preparation takes time, especially the cleaning and preparation of the ingredients prior to cooking, it is a Sunday dish in the Venezuelan family house, but you can find it all over the country in Creole food restaurants. If you risk preparing this stew, pay attention to my recipe, which with patience and love for cooking, can prepare this delicious soup full of ingredients. With this stew you can leave more than one guest with his forehead full of sweat, so warm and delicious taste.

Ingredients:
1 pinch of salt
3 Kilograms of Cattle Tough
1 Large cattle tail unit
1 Unit of Large Cattle Leg
6 Kilograms of Diced Vegetables in squares
2 Kilograms of Potatoes diced in squares
1 Garlic head crushed enough to taste
1 unit of fine minced large paprika
2 units of large chopped onions
2 Meat Cubes to taste
1 unit of garlic, large, minced porro
2 Minced Chives Branches
6 units of chopped Hojotos in wheels
1 Bunch of Cilantro
200 Grams of Olives with pepa
½ Caper can
½ Cabbage unit chopped into strips
1 package of casabe cakes to serve
1 Pinch of sweet pepper

preparation:
To start making this Venezuelan Creole tripe, the first step we have to do is wash the cattle belly to remove the smell with enough lemon and then put it to parboil until it softens by changing the water in the middle of cooking the night before of the preparation of the mondongo recipe. Then keep the boiled belly well covered in the pot until the next day.
Then in the morning we began the preparation of the Venezuelan tripe: cooking in the pot of mondongo soup the leg and the tail of cattle (previously well washed) until they are soft, pouring water from the one we have when the belly was softened.
When the leg and tail are medium soft place the hard vegetable (which takes longer to cook) and the jojotos and continue cooking. Then when it is almost ready to soften what we have in that pot, throw the soft vegetables along with the other ingredients, and the cilantro we throw it when it is about to finish cooking the Venezuelan tripe.
For the Venezuelan Creole tripe to be tastier and thicker it is not necessary to serve it immediately after it has been cooked, but it is better to keep it until the next day and serve it in totumas