2 lbs beef tripe

water

vinegar or lemon

——-

6 cups water

1 tbsp cumin

4 tbsp sprigs cilantro

3 cloves garlic,sliced

1 medium onion,sliced

1 bay leaf

salt

—-

2 tbsp butter

1/2 cup creamy peanut butter

2 cups whole milk

1 tsp cumin

1/2 bell pepper,diced

1 tomato ,peeled,seeded,diced

2 medium potatoes,peeled and diced

1/2 cup garbanzos

2 cups  tripe broth

1 tbsp annatto powder

1 tsp  oregano

salt and pepper to taste

Clean the cow stomach with water and flour, leave it soaking for a while inwater with lemon and clean it again 3 times.After the last cleaning with lemon flush it with water. Boil it in water with salt and throw away the first water.

Boil it again with 6 cups water,salt,cilantro,cumin,pepper. Reduce temperature  and simmer for about 2 hours or until tender. Drain and save 2 cups of the tripe broth.

Dice the tripe into small pieces

In a pot make the refrito with the onion,tomato,garlic,red pepper,annatto,butter,cumin,pepper,oregano,salt.

Once the refrito is ready put the tripe pieces in it and fry a little.Mix peanut butter and 1/2 cup of milk to soften it.Add it to the pot and the rest of the milk , 2 cups of tripe broth, diced potatoes,and garbanzos. Bring to boil. Reduce temperature and  simmer until the potatoes are cooked and sauce thickens.This is a main dish, not a soup so sauce must be thick.Serve with rice.