Clean the tripe thoroughly and cut it into bite-sized pieces.
In a large pot, combine tripe with broth and bring to a boil. Reduce heat and simmer for 2 hours.
Add yucca, carrots, potatoes, bell pepper, onions, and garlic to the pot. Continue to simmer until vegetables are tender, about 1 hour.
Stir in cilantro, and season with salt and pepper. Cook for an additional 10 minutes.
Serve hot with lime wedges on the side.
Notes
Rinse the tripe thoroughly under cold water before cooking.
• Slow cook the soup to enhance flavors and tenderize the tripe.
• Add acidic ingredients like lime juice or vinegar to balance the richness.
• Serve hot and adjust seasoning just before serving.
• Garnish with fresh cilantro for a burst of flavor.