Cut beef tripe into small pieces.
Simmer, without any liquid, for 1/2 hour.
Watch that it doesn't burn.
Add water and simmer for 2 hours.
Add more water, if needed.
Add chicken broth, hominy and rest of the ingredients.
Simmer for 1 1/2 hours more. May be served with jalapenos and/or a slice of lime.
In a stockpot add beef tripe's, tendon, ginger, garlic, star
Wash tripe tripe and calf's feet thoroughly
Cut tripe into 1 inch squares or there abouts. (To your liking).
Cover with cold water (at least one1 inch over top of tripe.).
Cut onion into quarters and add to tripe.
Cut up carrot and add to tripe.
Bring to a boil uncovered and simmer on medium low about 2 hours.
There should be enough liquid left to cover the tripe.
Add the butter.
When butter is melted add the flour and water mixture slowley to thicken.
Add salt and pepper to taste.and cook about 5 minutes on low.
In a pot, add oil, onions, cilantro, black pepper, tomato, garlic, salt, green pepper, cumin and oregano.
Add potatoes and tripe.
Add peanut butter (blended with milk).
Let cool for 10 minutes.
Stir often.
Add water as needed and cook until the potatoes are very soft.
Serve hot with avocado and tostados.
In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
About 8 hours before serving, combine beef for stew, pork cubes, onions, green peppers, tomato paste, brown sugar, cider vinegar, chili powder, Worcestershire sauce and dry mustard. Cover; cook on high in crock-pot for 8 hours.
Stir with fork until meat is shredded.
Line sub rolls with Boston lettuce; fill with meat mixture.
Sprinkle with chopped tomato.
Makes 12 sandwiches.
he meats for the stew. Combine beef tongue and tripe in a kettle
Add tripe, stew meat, hominy, spices together in crock pot.
Cover with water or beef stock.
Cook on low setting for 6-8 hours.
b>tripe, then rinse tripe under cold water. Soak tripe
br>Salt and pepper the tripe and pork and toss them
ver medium heat. Cover the beef with the flour.
Put
Place tripe and salt in large saucepan.<
Combine water, tripe, vinegar, salt, vanilla, and bay
Place the tripe into a large pot, and
Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
ntensify, about 30 minutes. Add beef tripe and bring to a boil
Wash tripe in water and vinegar.
Season tripe with salt and pepper.
Let stand for 30 minutes.
Cook in 1/2 pot water for 1 1/2 hours or pressure cook for 1/2 hour.
Add onion, cabbage, pumpkin and other vegetables; season to taste.
Add spaghetti 30 minutes before the soup is finished cooking.
If the soup is too thick, add a little water and season to taste.
educe the cooking time, as beef takes forever to get tender