Directions:
- Place tripe and salt in large saucepan.
- Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
- Just before meat is ready, heat 1 cup salted water in a medium saucepan.
- Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
- Drain and discard liquid.
- Add greens to tripe mixture.
- Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
- Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
- Add to tripe mixture; stir to combine.
- Simmer for 1 hour uncovered.
- Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.74 Kcal (1184 kJ) | ||
| Calories from fat | 59.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 10% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 722.37mg | 30% | |
| Potassium | 596.78mg | 13% | |
| Total Carbs | 40.02g | 13% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 20.29g | 41% | |
| Vitamin C | 57.6mg | 96% | |
| Iron | 2.8mg | 15% | |
| Calcium | 145mg | 14% | |
| Amount Per 100 g | |||
| Calories | 75.38 Kcal (316 kJ) | ||
| Calories from fat | 15.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 10% | |
|---|---|---|---|
| Cholesterol | 26.75mg | 33% | |
| Sodium | 192.57mg | 30% | |
| Potassium | 159.09mg | 13% | |
| Total Carbs | 10.67g | 13% | |
| Sugars | 1.47g | 22% | |
| Dietary Fiber | 1.5g | 22% | |
| Protein | 5.41g | 41% | |
| Vitamin C | 15.3mg | 96% | |
| Iron | 0.7mg | 15% | |
| Calcium | 38.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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