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Pueblo Indians peppery tripe stew (tripe recipe from the United States of America) |
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Ingredients 2 pounds of tripe 2 green peppers 1 cup of diced scallions 1/2 pound of mushrooms 2 tomatoes 1 hot red chili pepper Parsley Salt |
DirectionsCut the tripe into pieces about 1x2 inches. Cover the tripe with a gallon of water and bring to boil. Menawhile, mix the second gallon of water with the salt and bring to a boil. Drain the tripe and cover with the salty water. Boil slowly for 2 hours. Add the sliced scallions, the pounded red hot chili pepper, the green peppers sliced (including the seeds), and the minced parsley. Simmer gently for one and a half hour. Stir in the sliced mushrooms and halved tomatoes, and simmer for about 45 minutes longer. Serve piping hot as a main dish. |
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