Tripe Stew
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Tripe Stew
Recipe Number: 1097720380
Contributor: Margie

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3 lbs Honey comb tripe
Boiling water
6 cloves Garlic
12 whole Cloves
6 stalks Celery with leaves
1 C Celery sliced diagonally
1 C Carrots thinly sliced diagonally
1 large Potato cubed
1 C Bellpeppers cut into 1-inch pieces
1 C Yellow onions cut into 1-inch pieces
1 tsp Paprika
1 tsp Salt
1/2 tsp Pepper
1 (14-1/4 oz.) can Chicken broth
1 (6 oz.) can Tomato paste
1 tomato paste can of Water
1/4 C Water
4 Tbsp Cornstarch
2 cups frozen Green peas
Cooking Instructions
Clean tripe of all fat with a knife. Cut into 2-inch pieces. Place tripe into a pot of boiling water with garlic, cloves and celery. Cook for 1 hour. Drain in a colander and discard cooking water along with ingredients. Combine tripe pieces with the rest of the ingredients up to tomato paste into a pot and cook on medium-low heat until tripe and vegetables are tender. Combine water and cornstarch in a small bowl, stirring until blended. Add cornstarch mixture and peas; stir well. Cover and cook till thickened. Serve with steamed rice.
Additional Comments
This is one of the family's many favorites when we ordered off the lunch trucks at the beach and also at home for family gatherings.

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