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1-2 pkgs.
Honeycomb Tripe
2 large yellow onions, cubed
6-8 c. water
1 6oz. can tomato paste
4 jumbo potatoes; peeled & cubed into lg. pieces
3 large carrots, cut into 1" pieces
3 stalks of celery, cut into 1" pcs.
1 TBSP Hawaiian salt
1 tsp black pepper
Remove most (but, not all) of the fat from tripe. Then cut it into 1x2"
pieces (larger, if preferred). Place tripe, water and onions in a large
pot, and bring to a boil. Lower heat to medium, and add tomato paste.
Stir, cover pot and let simmer for 1-1 1/2 hrs. or til tripe is almost
tender (chewable). Add potatoes, carrots and celery to pot. Cover &
simmer for another 15-20 minutes.. or til potatoes are soft. Mash a few
potatoes to thicken gravy til desired thickness. Add salt and pepper,
& simmer 5 minutes more, stirring so no papa'a, yea? Den remove pot
from heat & let it sit 10-15 minutes before serving (buggah too hot
for eat right away, k?). NOTE: Tripe Stew is mo ono, when eaten the next
day! It's da bomb!
This is my Mom's, Edith Raposa recipe. Mama always made
Tripe Stew the day before da ohana came for da weekend.. (& served
it with poi, round onions & chili pepa wattah!).
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