Recipe Centre

Peruvian tripe

Ingredients
750 g sheep's tripe, scrubbed and rinsed in cold water
olive oil
1 large onion
3 cloves garlic
chilli to taste, seeded and chopped
5 ml ground cumin
5 ml grape vinegar
salt and freshly ground black pepper
6 medium-sized potatoes, skinned and thinly sliced
good quantity fresh parsley, chopped
125 ml grated Cheddar cheese

Method:
Cover the tripe with cold water, and add about 5 ml salt and 15 ml (1 T) lemon juice. Cover and simmer for about 2-3 hours until tender. Drain and cut into thin slices. Heat the olive oil and fry the tripe, onion, garlic and chilli until the onion is fragrant and soft. Add the cumin and grape vinegar and heat for about 1 minute. Season generously with salt and pepper and keep warm. Fry the potato slices in olive oil until lightly browned and drain on paper towelling. Add the potato slices, parsley and cheese just before serving. Serves 4.

Recipe From : YOU September 12, 1999

Recipe from YOU : September 12, 1999 See what YOU has in store this month. Subscribe now and save!