Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tripe stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mondongo (Tripe Stew) might not be some people's cup of tea, but in the Dominican Republic, it is a very popular dish. tripe stew. Tripe is an edible offal, the name given for the inside of the stomach of framed ox, sheep or pig. Authentic Puerto Rican Style Tripe stew.

Tripe stew is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Tripe stew is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have tripe stew using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tripe stew:

1. Make ready 1/2 kg tripe
2. Get 4 tablespoon cooking oil
3. Make ready 1 fresh lemon
4. Take to taste Salt
5. Prepare 1 large onion
6. Get 3 large tomatoes
7. Prepare 1 teaspoon black pepper
8. Prepare 1 grated garlic and ginger
9. Make ready 1 teaspoon vinegar

Made with the traditional beef tripe, this recipe opts for bacon instead of sausage. Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Guatita, or guata, or mondongo is beef tripe. · Ecuadorian guatita is a traditional Ecuadorian dish of beef tripe stew with potatoes cooked in a delicous peanut sauce.

Steps to make Tripe stew:

1. Wash your tripe thoroughly, put it in a pan then boil with grated garlic, ginger, black pepper and cooking oil. Don't put salt at this stage it will interfere with its tenderness
2. Once drained, fry it with low heat add your chopped onions and saute them to golden brown
3. Add the chopped tomatoes, salt and lemon juice then simmer them to tenderness
4. Add a little bit of vinegar and cover
5. Once ready serve hot with chapati and enjoy

Wash and clean the tripe and veal. Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter- and tomato-based sauce balances the tripe's assertive flavor, though. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan containing saut, ed onions.

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