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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.