This is a Traditional Central American soup of Honduras. Although tripe might be difficult to cook due to sanitation (must be cleaned well), taste/ flavor(rough taste, sour flavor if not cooked properly), long cooking time, etc. I believe if cooked the correct way this dish brings the true goodness of the tripe. Just Like Chicken! This recipe is a perfect example on how something like tripe (stomach lining) can be changed and made tasty. Side note: Although I might post the recipe in cooking “cuts”; rough chops is the traditional way.
1. Heat a large pot and add corn oil. On medium high.
2. Add garlic, cloves, bay leaves, and tripe. Sautee for a couple of minutes (may add the optional red chiles for spiciness).
3. Add water, bring to a boil and let simmer (covered) till tender. Aprox. 5- 8 hours
4. When tender remove tripe from soup, either cut into Julienne strips or manageable chunks smaller than a spoon size. Re-add to the tripe to the soup when strained.
5. Strain soup of the garlic, cloves, and, bay leaves.
6. Add all vegetables and herbs: celery, carrots, onions, plantains, cabbage, tomato, squash, potatoes, culantro, parsley, and the coconut milk. taste for seasonings.(remain in simmering)
7. Cook until vegetables are tender. Aprox. 30 minutes. Taste again before serving.
8. Serve in bowl aside with a quarter lime and the optional cooked white or brown rice.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 10|
|Calories from Fat: 307 (59%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 166mg||51 %|
|Sodium 207.2mg||7 %|
|Potassium 1122.4mg||30 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 32.3g|
|Protein 21.4g||31 %|
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Calories per serving: 524
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