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Mute (tripe recipe from Venezuela)


1 pound of beef tripe
1 pig trotter
1 pork muzzle
0.2 pound of bacon
0.2 pound of pork cheek
0.5 pound of corn
1 tablespoon of milled corn
6 potatoes
0.5 pound of pumpkin
1 cabbage
4 tomatoes
1 onion
2 cloves of garlic
1 teaspoon of cumin


Cut the tripe into small pieces and boil them in salted water overnight. The next morning, add the corn, milled and in grains, to the pot along with all the pork meat (trotter, muzzle, cheek, bacon) cut in medium-size pieces. Let it simmer for half an hour. Chop the potatoes, the pumpkin and the cabbage. Add them to the tripe, with the tomatoes, the onion, crushed garlic. Season with pepper, cumin and vinegar. Continue simmering until the potatoes are cooked but still firm.