Peruvian tripe

Name: Peruvian tripe
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 750.00 g sheep tripe; fresh chillies 573; 1.00 onion large; 3.00 garlic cloves; fresh chillies; 5.00 ml cumin ground; 5.00 ml vinegar grape; sea salt and freshly ground black pepper; 6.00 potatoes peeled, thinly sliced; fresh parsley chopped; 125.00 ml cheddar cheese grated

4 servings Cooking: 3 hrs

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By Food24 November 03 2009

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Ingredients (11)

750.00 g	sheep — tripe
	fresh chillies — 573
1.00	onion — large
3.00	garlic — cloves
	fresh chillies
5.00 ml	cumin — ground
5.00 ml	vinegar — grape
	sea salt and freshly ground black pepper
6.00	potatoes — peeled, thinly sliced
	fresh parsley — chopped
125.00 ml	cheddar cheese — grated

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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.