1 1/2 ponds tripe
2 tbsp vegetable oil
2 cloves garlic,minced
1 small onion,thinly sliced
8 ounces tomato sauce
1 1/2 cups water
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 spanish sausage( chorizo de bilbao) thinly sliced
1 potato cut into thin strips
1 medium red pepper,sliced into thin strips
1 8- ounce cann garbanzo beans,(chickpeas), drained
1 packet sazon goya
1/4 cup vinegar
Place the tripe and vinegar in a large pot and cover with water. Bring to a boil and parboil for 7 minutes. Pour off the water and rinse the pot well. Place tripe in the pot again and cover with fresh water and packet of sazon goya.
Bring to a aboil,lower heat and simmer,covered, for about 2 hours or until the tripe is tender
Drain the tripe and cut it into 1-inch cubes.
Heat the oil in a large skillet and saute the garlic and onions for a few minutes. Add the potatoes,sliced sausage,tripe,tomato sauce,chick peas,water.salt,pepper,paprika and red pepper .
Bring to a boil,lower heat,and simer,covered.,for 30 minutes. Serve
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This post was written by admin on May 2, 2010
