| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
Yolks of 2 eggs
1 cup vinegar
1 cup butter
1 pound tripe
3 onions
2 cloves of garlic
4 pimientos or chili peppers
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Bring the tripe to the boil in cold water and drain.
|
2. Cover with fresh water, the chopped onions, the garlic and 2 pimientos or peppers and the vinegar.
|
3. Soak for an hour and then chop finely and add 2 more pimientos.
|
4. Simmer all together until the tripe is tender and thicken the liquid with butter and egg yolks.
|
5. Serve hot.
|
|
|
|
|
