Thoroughly clean the honeycomb tripe under cold running water, removing any excess fat. Cut into 2-inch squares and place in a large pot. Cover with water, add 2 teaspoons salt, and bring to a boil. Drain and rinse the tripe, then repeat this blanching process once more to remove any remaining impurities.

In an 8-quart stockpot, combine the cleaned tripe with 12 cups of water. Add 4 bay leaves, half of the chopped onions, and half of the minced garlic. Bring to a boil, then reduce heat to low and simmer covered for 2 hours, or until the tripe is tender when pierced with a fork.

While the tripe cooks, peel and cut potatoes into 1-inch chunks. Peel yuca root and cut into 2-inch pieces, removing the fibrous core. Peel plantains and slice into 1-inch rounds. Dice tomatoes, bell peppers, and remaining onions. Mince remaining garlic and chop cilantro.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing for 5 minutes until softened. Add remaining garlic, cumin, oregano, and paprika, cooking for 1 minute until fragrant. Add diced tomatoes and tomato paste, cooking for 10 minutes until the mixture thickens into a rich sofrito.

Once the tripe is tender, add the sofrito to the stockpot along with potatoes, yuca, and plantains. Season with salt and black pepper to taste. Simmer uncovered for 30-40 minutes until all vegetables are tender and the broth has reduced slightly.

Stir in chopped cilantro during the last 5 minutes of cooking. Taste and adjust seasoning as needed. The soup should be rich, flavorful, and slightly thick from the starchy vegetables.

Ladle the hot soup into deep bowls, ensuring each serving has a generous portion of tripe and vegetables. Serve immediately with lime wedges, warm tortillas, and steamed white rice on the side.