Peruvian tripe

Recipe from: 9/12/1999 12:00:00 AM
Ingredients 11
Servings 1


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


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.

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