Patas de puerco con panza (tripe recipe from Cuba)

Patas de puerco con panza (tripe recipe from Cuba)


2 pounds of honeycomb tripe
4 pounds of pig’s feet
400 grams of garbanzo beans
1 cup of tomato sauce
3 cups of dry white wine
1 onion
1 green bell pepper
1/2 cup of mojo criollo sauce
1 tablespoon of Sazón Completo seasoning
Olive oil


In a large pot, covered with water, cook the honeycomb tripe and the pig's feet, chopped, until the skin and the meat can be easily detached from the bone with a fork. Drain the meat and tripe but save the stock in a separate container. Discard the bones. In the meantime, in a pan with hot olive, oil sautee the onion and the green bell pepper, both finely chopped. After a few minutes add the tomato sauce, the mojo criollo sauce and the Sazón Completo seasoning. Continue cooking until the onions become transparent, stirring occasionally. At this point place the meat and the tripe back in the empty pot, add the onion sauce, two cups of the stock, the garbanzo beans, stir well and bring to boil. Add the white wine, adjust with salt, and continue cooking for a half an hour, adding more stock if necessary. Serve with boiled white rice.

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