Pueblo Indians peppery tripe stew (tripe recipe from the United States of America)

Pueblo Indians peppery tripe stew (tripe recipe from the United States of America)

Ingredients

2 pounds of tripe
2 green peppers
1 cup of diced scallions
1/2 pound of mushrooms
2 tomatoes
1 hot red chili pepper
Parsley
Salt

Directions

Cut the tripe into pieces about 1x2 inches. Cover the tripe with a gallon of water and bring to boil. Menawhile, mix the second gallon of water with the salt and bring to a boil. Drain the tripe and cover with the salty water. Boil slowly for 2 hours. Add the sliced scallions, the pounded red hot chili pepper, the green peppers sliced (including the seeds), and the minced parsley. Simmer gently for one and a half hour. Stir in the sliced mushrooms and halved tomatoes, and simmer for about 45 minutes longer. Serve piping hot as a main dish.


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