Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is a recipe fairly common to Chile.

Ingredients Nutrition

Directions

  1. In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind.
  2. Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares.
  3. Return to pot, set aside.
  4. In a large nonstick skillet, place 1/4 cup of chicken broth with onion, green pepper, chili pepper and garlic. Cook, stirring occasionally, until onions become translucent.
  5. Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes.
  6. Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.