Tripe in Vegetable and Tomato Sauce

Autor: Inacap

INGREDIENTES

• 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

INSTRUCCIONES

• 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.