Ingredients
Scale
For the beef tripe:
- 1 package of Rumba Meats™ Honeycomb Beef Tripe
- 2 bay leaves
- Salt and pepper to taste
For the base stew:
- 1 tablespoon of olive oil
- 1 onion, julienned
- 1 clove of garlic
- 1 carrot, sliced
- 1 large tomato, diced
- 1 cup of tomato sauce, or tomato paste
- 1 teaspoon of oregano
- Salt and pepper to taste
- 1 cup of peas
- 1 cup of whole kernel corn
Instructions
- First, wash the beef tripe under a stream of cold water. Then place it in a pot with cold water, along with 2 bay leaves, salt and pepper to taste, and cook for about 90 minutes. If you use a pressure cooker, it’s only 45 minutes.
- Once ready, remove the beef tripe, let it cool down, and cut it into small strips. Set aside.
- Then, for the base stew, pour some olive oil in a pan and fry the onion and chopped garlic for about 4 minutes. Add the carrot. Cook for about 3 minutes.
- Add the chopped tomato, the tomato sauce, and season with oregano, salt and pepper to taste.
- Add the cut beef tripe and 1 cup of the water from the beef tripe preparation, or 1 cup of beef broth. Mix well, and then add the peas and corn.
- Cook over medium heat for about 4 minutes and then turn off.
- Serve the beef tripe with a side of white rice or cube-shaped french fries.
- Prep Time: 20 mins
- Cook Time: 110 mins