Tripe Stew Recipe

Yield: 4 servings
INGREDIENTS:

1/2 gallon water
1 teaspoon salt
1 lemon, cut in half
2 pounds beef tripe, washed thoroughly and trimmed of fat
2 tablespoon vegetable oil
1 large onion, coarsely chopped
1 clove garlic, chopped
1 green bell pepper, seeded and chopped
1 hot pepper, seeded and chopped
1 cup plum tomatoes
1 green plantain, cut into chunks
1 sweet potato, peeled and cut into chunks
Salt, freshly ground pepper to taste
1 tablespoon fresh cilantro, chopped
1 teaspoon dried oregano
1 teaspoon powdered cumin
1 tablespoon tomato paste
salt and pepper to taste

Directions:
Combine 1/2 gallon water, 1 teaspoon salt, lemon halves and the tripe in a medium-sized soup pot over high heat and bring to a boil.
Lower the heat to medium-low and cook the tripe slowly, for about 2 1/2 hours, until it is tender.

Remove the tripe to a cutting board, reserving the cooking water.
Cut the tripe into bite-sized pieces and set it aside.

Heat the vegetable oil in a large skillet over medium-high heat.
Add the chopped onion, garlic, green bell pepper and the hot pepper and sauté until the onions are translucent and the green bell pepper is tender.
Remove the vegetables from heat and set aside.

Strain the stock the tripe was cooked in and return it to the soup pot.
Add the cut up tripe, the plum tomatoes, plantain chunks, sweet potato chunks, cilantro, oregano and cumin.
Add salt and pepper to taste.

Heat the soup over medium-high heat until it comes to a boil, then reduce the heat to medium-low.
Cover the pot and simmer until the plantains and sweet potatoes are tender.

Stir in the tomato paste and cook for 15 minutes longer.
Adjust the seasoning and serve