African Tripe Stew - cooking recipe

Ingredients

1 1/2 lbs tripe, precooked and cut into 1 inch squares
salt
water
4 cups collard greens, finely chopped
8 ounces onions
2 medium tomatoes
2 red chili peppers
4 ounces cornmeal, prepare according to box

Preparation

Place tripe and salt in large saucepan.
Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
Just before meat is ready, heat 1 cup salted water in a medium saucepan.
Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
Drain and discard liquid.
Add greens to tripe mixture.
Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
Add to tripe mixture; stir to combine.
Simmer for 1 hour uncovered.
Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.