A traditional Puerto Rican tripe stew, rich in flavor and packed with vegetables. Perfect for a hearty meal.
Preparation time
45min
Cooking time
1h 45min
Ingredients
6 Servings
- 5 g black pepper
- 2 carrot
- 1000 ml chicken broth
- 1 bunch cilantro
- 1 cob corn
- 4 garlic cloves
- 1 green bell pepper
- 1 green plantain
- 120 ml lemon juice
- 30 ml olive oil
- 1 onion
- 2 potato
- 15 g salt
- 10 g salt
- 240 ml tomato sauce
- 900 g tripe
- 120 ml white vinegar
Directions
Step 1
Clean the tripe by soaking it in a mixture of lemon juice, vinegar, and 1 tbsp salt for 30 minutes. Rinse thoroughly and cut into bite-sized pieces.
Step 2
In a large pot, heat the olive oil over medium heat. Add the onion, green bell pepper, garlic, and cilantro. Sauté until the vegetables are tender.
Step 3
Add the tripe to the pot and cook for about 5 minutes, stirring occasionally.
Step 4
Stir in the tomato sauce and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
Step 5
Add the potatoes, carrots, plantain, and corn to the pot. Season with 2 tsp salt and black pepper. Continue to simmer for another 30-45 minutes, or until the vegetables are tender and the tripe is cooked through.
Step 6
Serve hot with a side of white rice or crusty bread.