Tripe Stew

Name: Tripe Stew
Ingredients: 1 lb. beef tripe, cooked and chopped in small pieces; 1 lb. potatoes, cooked, peeled and cut into small pieces; 2 Tbsp. chopped scallions; 2 Tbsp. chopped onions; 1 Tbsp. cilantro, chopped; 1 bell pepper, chopped; 1 tomato, chopped; 2 cloves garlic, finely chopped; 4 Tbsp. oil with achiote; 4 Tbsp. peanut butter; 1 1/2 c. milk; 4 c. water; 2 avocados; to taste: salt, pepper, cumin and oregano

14 ingredients

7 steps

Ingredients

1 lb. beef tripe, cooked and chopped in small pieces
1 lb. potatoes, cooked, peeled and cut into small pieces
2 Tbsp. chopped scallions
2 Tbsp. chopped onions
1 Tbsp. cilantro, chopped
1 bell pepper, chopped
1 tomato, chopped
2 cloves garlic, finely chopped
4 Tbsp. oil with achiote
4 Tbsp. peanut butter
1 1/2 c. milk
4 c. water
2 avocados
to taste: salt, pepper, cumin and oregano

Directions

1

In a pot, add oil, onions, cilantro, black pepper, tomato, garlic, salt, green pepper, cumin and oregano.
2

Add potatoes and tripe.
3

Add peanut butter (blended with milk).
4

Let cool for 10 minutes.
5

Stir often.
6

Add water as needed and cook until the potatoes are very soft.
7

Serve hot with avocado and tostados.