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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This is a recipe fairly common to Chile. Ingredients:
2 1/4 lbs tripe, precooked |
salt water |
1/2 lemon |
1 3/4 cups chicken broth |
6 ounces onions, sliced |
1 medium green pepper, chopped |
1 1/2 green chili peppers, finely chopped |
2 garlic cloves, pressed |
5 tomatoes |
2 tablespoons worcestershire sauce |
2 tablespoons capers, chopped |
1 tablespoon coriander, chopped |
1 teaspoon oregano |
salt |
pepper |
1/2 cup tomato paste |
Directions:
1. In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind.
2. Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares.
3. Return to pot, set aside.
4. In a large nonstick skillet, place 1/4 cup of chicken broth with onion, green pepper, chili pepper and garlic. Cook, stirring occasionally, until onions become translucent.
5. Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes.
6. Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.
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