Pueblo Indians peppery tripe stew
(tripe recipe from the United States)
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.
Directions
Cut 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.
