Sopa de Mondongo (Colombian Tripe Soup) with Herbs and Vegetables

**Prepare the Tripe:** Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1-1.5 hours, or until the tripe is tender. Drain and let cool slightly. Cut the tripe into 1-inch pieces.

**Prepare the Pork Hock (Optional):** If using, place the pork hock in a separate pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour, or until tender. Remove the pork hock from the broth and set aside. Shred the meat from the bone and discard the bone. Reserve the broth.

**Sauté the Aromatics:** In the large stockpot or Dutch oven, heat a little oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the onion is translucent, about 5-7 minutes.

**Add Tripe, Chorizo, and Broth:** Add the chopped tripe, chorizo, and shredded pork hock (if using) to the pot. Cook for a few minutes, stirring occasionally, to brown the chorizo slightly.

**Add Broth and Seasoning:** Pour in the chicken or beef broth and the reserved pork hock broth (if using). Add the cumin, annatto powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld.

**Add Vegetables:** Add the potatoes, yuca, and green plantains to the soup. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.

**Adjust Seasoning:** Taste the soup and adjust the seasoning with salt and pepper as needed.

**Serve:** Ladle the Sopa de Mondongo into bowls. Garnish with fresh cilantro and green onions. Serve with lime wedges on the side.