Yield: 9 servings
1/3 Cups Onions (diced)
2T Leeks (finely diced)
1/2 Cups Celery (cut into 1/2″ pieces)
1/4 Cups Diced Ham
6 Cups Water
5 Chicken Bouillon Cubes
5 Beef Bouillon Cubes
1/2 Cups Green Pepper (cut into 1/2″)
16oz Tomatoes (diced)
4oz Tripe (cooked and julienned)
1 Cup Cooked Rice
1. Heat butter in a large saucepan.
2. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender.
3. Add water and bouillon cubes and cook until bouillon cubes are dissolved.
4. Add remaining ingredients and simmer for 5 minutes.