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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Twelve ounces of cooked beef cut into 1 inch squares can be substituted for an equal amount of the tripe. Then cook the tripe and beef together. This is a popular stew in Africa. Ingredients:
1 1/2 lbs tripe, precooked and cut into 1 inch squares |
salt |
water |
4 cups collard greens, finely chopped |
8 ounces onions |
2 medium tomatoes |
2 red chili peppers |
4 ounces cornmeal, prepare according to box |
Directions:
1. Place tripe and salt in large saucepan.
2. Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
3. Just before meat is ready, heat 1 cup salted water in a medium saucepan.
4. Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
5. Drain and discard liquid.
6. Add greens to tripe mixture.
7. Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
8. Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
9. Add to tripe mixture; stir to combine.
10. Simmer for 1 hour uncovered.
11. 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.
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