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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.