Antilles Tripe Stew

Name: Antilles Tripe Stew
Ingredients: oil; 1 bunch fresh parsley diced; 2 cups tomatoes very ripe, quartered; 2 1/4 pounds tripe veal, cleaned; 3 carrots peeled and sliced; 5 1/4 ounces bacon cubed; 1 bay leaf; 3 garlic cloves; 3 thyme stalks; 1 chili pepper fresh; 1/2 green plantain or 1 large potato, peeled and thinly sliced; salt; ground black pepper

13 ingredients

5 steps

Ingredients

oil
1 bunch fresh parsley diced
2 cups tomatoes very ripe, quartered
2 1/4 pounds tripe veal, cleaned
3 carrots peeled and sliced
5 1/4 ounces bacon cubed
1 bay leaf
3 garlic cloves
3 thyme stalks
1 chili pepper fresh
1/2 green plantain or 1 large potato, peeled and thinly sliced
salt
ground black pepper

Directions

1

In a Dutch oven, heat up a drizzle of oil and add the fresh parsley and fry briefly on low heat.
2

After just a few moments, add the tomatoes, stir, and simmer 5 minutes.
3

Add the tripe, carrots, and bacon. Stir and simmer another 10 minutes.
4

Then add the bay leaf, garlic, thyme, and chili pepper. Cover with water and simmer 15 to 20 minutes.
5

Add the plantain or potato, salt and pepper to taste, raise the heat to medium, and simmer another 15 minutes.