It might have been similar to Sopa de Mondongo but with the broth and vegetables, but with oxtail hi

Almost a decade ago as my financial empire and life were collapsing around crab leg buffet kansas city me, after a terrible divorce and some health issues, including severe sleep apnea and depression, I lost the company that I founded with my ex-wife, and lived for a year in my former estate, I lost in bankruptcy, with four Central American undocumented aliens that were upgrading my former crab leg buffet kansas city two and a half acre estate for the newinvestor owner.  He often didn't pay them for months, so they lived in subsistence crab leg buffet kansas city manner along with me.
These hard working carpenters  made an amazing soup, or stew with oxtail, a half cob of corn,  clams, mussels, fish, beef, potatoes, carrots, peppers, and a variety of other things, in a liquid broth they would leave simmering on the stove all day long, with folks eating off and on as they came and went.
Sometimes having tortillas and other things on the side.  A big pot of boiling coffee was always available - not a percolator pot, but an ordinary boiling pot, where the ground coffee was allowed to settle to the bottom.
Since then I've been searching for the recipe, discovering many wonderful soups and stews along the way including -- pepian, tapado, subanik, pulique, hilachas, jocón, kak ik, caldo de gallina, caldo de res, gallo en chicha, tiras de panza, pollo en crema, pollo a la cerveza, carne guisada, revolcado, caldo de mariscos, etc.?
I would let them play my Fender Stratocaster guitar, enhanced with a MIDI synthesizer through Fender Amps, at amplitude levels only possible because my 2.5 acre estate was adjacent to 90 acres of conservation crab leg buffet kansas city land.  (And, all 25 minutes from Boston's Logan airport where I commuted to work around the globe maybe 120 days out of the year.)  With love and squalor from Boston suburbs. I've grown nostalgic about it, and as I am trying crab leg buffet kansas city to learn to cook, and adhere to a healthier diet, since being diagnosed with diabetes type 2 last spring, I have been searching for the recipe and trying to recreate it with little success, although I've accidentally created lots of interesting and tasty soups, broths, stews, etc.  But, never as exquisite.
It might have been similar to Sopa de Mondongo but with the broth and vegetables, but with oxtail higher cuts of beef, and also the clams, mussels, whitefish, and corn husks. And without the plantans and cabbage.  What kind of soup would this be?  BTW, One can substitute higher cuts of beef if the idea of tripe is too challenging.  Many of these recipes come from poor areas where the majority took anything they could get, after the rich folks purchased the more upscale parts of the animal.
(Latin American tripe and vegetable soup)    Beef or pork tripe, cleaned and trimmed of fat -- 2 pounds     crab leg buffet kansas city Lemons, halved -- 3     Salt -- 2 teaspoons     Water -- 2 quarts   crab leg buffet kansas city   Oil -- 3 tablespoons   crab leg buffet kansas city   Onion, chopped -- 2     Green or red bell peppers, chopped -- 2     crab leg buffet kansas city Garlic, minced -- 3 or 4 cloves     Oregano -- 1 tablespoon     Tomatoes, crab leg buffet kansas city seeded and chopped -- 2 cups     Cassava (yuca) or potatoes, peeled and cut into chunks -- 1 pound     Sweet potatoes, peeled and cut into chunks -- 1 pound     Green plantains, peeled and cut into chunks -- 3     Cabbage, coarsely chopped -- 1 head     Cilantro, chopped -- 1 bunch     Salt and pepper -- to taste
    Add the tripe, lemons, salt and water to a large pot and bring to a boil over medium-high crab leg buffet kansas city flame. Reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until the tripe is tender.     While the tripe is simmering, heat the oil in a skillet over medium flame and add the onion and bell peppers. Saute for 3 or 4 minutes, or until the onion is translucent. Add the garlic and oregano and saute for another minute. Finally add the tomato and simmer for 3 or 4 minutes more. Remove from heat and set aside.     Remove the tripe to a cutting board, reserving the broth. Discard the lemon halves. Cut the tripe into bite-sized pieces and return it to the broth, along with the sauteed onions, peppers and tomatoes and the cassava or potatoes, sweet potatoes, plantains and cabbage. Bring to a boil again, then reduce crab leg buffet kansas city heat to a simmer and cook for another 30 to 40 minutes, or until the vegetables are cooked through and tender.     Stir in the chopped cilantro and adjust seasoning crab leg buffet kansas city with salt and pepper. Serve hot.
The illusive soup I am trying to find would be a caldos crab leg buffet kansas city or Kak'Ik rather than a recados as the broth was translucent and thin. Guatemalan gastronomy is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. Take Kak Ik for instance, which is