Yolly's Free Recipes
2 pounds tripe 1 cup cooked canned chick peas
6 cups water with 3 tablespoons 2 8-ounce cans tomato sauce
salt salt and freshly ground pepper
8 strips bacon to taste
2 cups potatoes cut into 2 cups water
1/2-inch-thick slices 2 tablespoons diced pimento
3 chorizos de Bilbao or 1 cup tomato catsup
pepperoni, sliced in 1/8-inch
rounds
Boil the tripe in 6 cups salted water until tender (a pressure cooker may be used for
faster cooking). Discard all fat. Rinse the tripe and cut into 1/2-inch squares. Set
aside.
In a large skillet, fry the bacon. Remove and set aside. In the same skillet, fry
potatoes, chorizos or pepperoni and chick peas. Add tomato sauce. Season with
salt and pepper. Add bacon and tripe and 2 cups of water. Stir. Cover and simmer
over low heat for 20 minutes. Add pimento and tomato catsup; add a little water if
the mixture is too dry. Stir to blend flavors and serve hot.
Serves 4 - 6.