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Preparation: In a large pot, heat a little oil over medium heat. Add the onion and garlic, and cook until golden and fragrant. Add the cut tripe to the pot and cook for a few minutes, stirring occasionally, until lightly browned. Add the peppers, carrots, celery, crushed tomato, cilantro, parsley, bay leaves, cumin, oregano, paprika, salt and pepper. Stir well to combine all ingredients. Pour the beef broth (or water) into the pot and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 2-3 hours, or until the tripe is tender and the soup has taken on a delicious flavor. Add the diced potatoes to the pot and cook for another 20-30 minutes, or until the potatoes are cooked and the soup has thickened slightly. Taste and adjust seasoning if necessary. Serve the tripe broth hot, accompanied by slices of lemon and avocado if you wish. Enjoy this comforting and tasty tripe broth!
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