Tripe With Tomatoes
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 ⓘ
Instructions
- In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind.
- Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares.
- Return to pot, set aside.
- 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.
- Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes.
- Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.
Nutrition & Diet Analysis (per serving)
359
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).