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| What You Need: |
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2½ pounds beef tripe, washed
6 tablespoons olive oil
8 cloves garlic, peeled and crushed
2 cups peeled and diced yellow onion
1½ cups cored, seeded, and diced green bell pepper
3 cups Beef Stock or use canned
Two 14½-ounce cans whole tomatoes, pureed
5 canned whole green chilies, Mexican style, pureed
¼ cup chopped parsley
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. In a 12-quart pot simmer tripe in ample water for 1½ hours. Drain and cool. Cut into strips 2 inches long and ½ inch wide.
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2. Heat a 6- to 8-quart pot, add oil, garlic, onion, and bell pepper, and saute until tender.
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3. Add Beef Stock, pureed tomatoes, chilies, and parsley. Simmer covered for 1½ hours. Uncover and simmer ½ hour more.
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4. Salt and pepper to taste. Add prepared tripe, cover, and simmer gently 1 hour more, stirring occasionally.
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5. Adjust salt and pepper if needed. The stew can be served immediately but it is best if refrigerated overnight and reheated.
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