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| Tripe
Stew |
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| 3 lbs. honey
comb tripe Boiling water 6 cloves garlic 12 whole cloves 6 stalks celery with leaves 1 cup celery sliced diagonally 1 cup carrots thinly sliced diagonally 1 large potato cubed 1 cup bellpeppers cut into 1-inch pieces 1 cup 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 cup water 4 Tbsps. cornstarch 2 cups frozen green peas 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. |
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