Mondongo

Step 1: Rub the 2 ¼ lb cleaned honeycomb beef tripe all over with the cut 2 limes, rinse well under cold water, then cut into 2 cm strips.

Step 2: Cover the tripe with cold water in your pot, boil for 5 minutes, drain and rinse; this removes any strong smell. Dry the pot.

Step 3: Heat the 2 tbsp vegetable oil in the pot over a medium heat and fry the 1 onion, 3 spring onions (cebolla larga) and 4 cloves garlic for 5 minutes. Add the 2 tomatoes, 1 tsp ground cumin and 1 tsp ground annatto (achiote) and cook for 5 minutes into a soft sauce (hogao).

Step 4: Add the tripe and the 12 ½ cups water, bring to the boil and simmer, partly covered, for 2 hours until the tripe is soft with only a slight chew.

Step 5: Add the 14 oz pork shoulder and 2 fresh pork chorizo and simmer for 40 minutes, until the pork is tender and well above 160°F.

Step 6: Add the 1 carrot, 14 oz potatoes (a soft, mealy variety), 10 ½ oz small yellow potatoes (papa criolla) or waxy potatoes and 2 tsp salt and simmer for 25 minutes, until the potatoes are soft and some have broken down to thicken the soup.

Step 7: Stir in most of the 1 bunch fresh coriander (cilantro), taste for salt and serve in deep bowls, topped with the rest of the cilantro, with rice, avocado and lime alongside.