Directions :
Cut the tripe into pieces 1 or 1.5 inches wide and long, then rinse in a container with tap water and vinegar for 5 minutes and drain.
Cut the onions into thick pieces and give the garlic a couple of cuts.
In a pressure cooker over high heat, seal the leg bones using the vegetable oil, then add the onion and garlic and let them brown.
Add the tripe, bay leaves, coriander, annatto, salt and pepper.
Cover with water and close the pressure cooker.
When boiling begins (the pressure valve starts to sound), lower the heat to medium or low, as long as the pressure is maintained.
Let cook for 40 minutes.
While the tripe is cooking, wash, peel, and cut the yuca into 2-inch slices and then into quarters. Let the cut yuca soak in water so it does not rust.
Peel and cut the carrots into 1/2-inch slices. If the carrot is thick, cut each slice into quarters so that the pieces will fit in each bite.
Clean the sweet corn well and cut into 1-inch slices. To avoid forcing the knife, let it roll over the corn to make it easier to cut.