Recipe

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• 1 lb tripe or 1 lb lamb, if preferred
• 4 yellow onions, chopped
• 2 -4 cloves garlic, minced
• 2 green peppers
• 1/2 tsp black pepper
• 2 tsp cumin
• 1 tsp paprika
• 1 cup white beans, soaked for at least 2 hours
• salt
• 4 tbsp chopped cilantro
• 2 tomatoes, chopped

• 1 Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
• 2 Remove the wrap and peel off the skin.
• 3 Do not rinse under running water as you will take away the taste.
• 4 Dice the tripe into 1 inch squares and blanch in hot water, and drain.
• 5 If using lamb, brown in a little oil to remove the oil, and cut into cubes.
• 6 In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
• 7 Add spices and continue frying for 1- 2 minutes.
• 8 Add meat, and stir until the meat is coated with all the ingredients.
• 9 Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
• 10 Garnish with chopped cilantro.