Tripazo (Tripe Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
90 minutes
Difficulty
Medium
Ingredients
1
kg tripe (or callos)
3
piece(s) scallion stalks, chopped
2
cup(s) pipián (peanut sauce)
1
cup(s) milk
2
tbsp butter
1/2
cup(s) toasted and ground peanuts
pinch salt, pepper and hot pepper to taste
Directions
- Wash tripe very well, rub with lemon and little baking soda, wash again and cook in regular pot with water for 3 hours (or pressure cooker for 1 1/2 hours).
- Drain and chop in small pieces or 3 cm strips, mix with onion, pipián, peanuts, cup of milk, salt, pepper and hot pepper, stir everything and cook over low heat for 20 minutes, stirring.
- Serve very hot, accompanied with white rice.