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Ingredients
- 2½ lbs. Beef Tripe
- 15.5 oz chickpeas
- 6 oz tomato paste
- 3 lb potato diced
- 1 ½ lb of small yellow potatoes
- 2 ears of corn
- 8 oz. Cabbage
- 2 diced carrots
- 5 green onions
- 1 large white onion, diced
- 3 cloves garlic, chopped
- Salt to taste
Directions
- Rinse the tripe multiple times with lemon and water. Cut into squares.
- In a large pot, cook the tripe for 2 hours on high heat until soft. (If you prefer, you use a pressure cooker).
- Add the corn and cook for 20 minutes.
- Add the potatoes and carrots and cook for 10 minutes.
- Add the cabbage, onion, chickpeas, tomato paste, and green onions.
- Cook for 10 min.
- Serve.