March 3, 2022 |

Tripe in Vegetable and Tomato Sauce

Tripe in Vegetable and Tomato Sauce | Marca Chile

Autor: Inacap


  • 1 kg (2 lbs 3 oz) assorted tripe
  • 1 bunch celery
  • 5 sprigs of parsley
  • 2 sprigs of fresh oregano
  • 2 tbsp oil
  • 1 onion, cut into strips
  • 2 cloves of garlic, finely chopped
  • 2 carrots, cut into sticks
  • ¼ red pepper, cut into strips
  • 1 tbsp paprika
  • ½ cup white wine
  • 1½ cups shelled peas
  • Salt to taste


  • Step 1 – Remove any excess fat from the tripe. Soak the tripe in water with vinegar and salt for 4 hours.
  • Step 2 – Next, drain, rinse and cook in a pot with a generous amount of water. Add the salt, celery stalks, parsley and oregano. Cook for 40 minutes or until tender.
  • Step 3 – Once the tripe is cooked, drain using a colander and cut into strips, then set aside.
  • Step 4 – Sauté the onion and garlic in a separate pan in a small amount of oil. Add the carrots, pepper and season with salt, paprika and fresh oregano. Add white wine and then stir in the tripe. Cook for 3 minutes. Add the peas and cook for another 5 minutes, or until the peas are done.
  • Step 5 – If the mixture is too dry, add some of the broth from the pot you used to cook the tripe.
  • Step 6 – Correct the salt. Serve hot with rice and home fries.


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