Ingredients
2 ½ lb rumba meats honeycomb tripe
lime juice, from 2 limes
1 ½ tsp salt
½ tsp ground pepper
3 tbsp vegetable oil
1 small onion, cubed
5 garlic clove, minced
½ medium bell pepper, cubed
1⁄3 cup tomato sauce
1 fl oz sazon with culantro and achiote, (packed)
½ tsp red pepper, crushed
1 carrot, sliced
1 medium potato, cubed
5 cup water
1 tbsp fresh cilantro, roughly chopped
1 tbsp fresh scallion, sliced
Preparation
In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes.
Remove tripe from the pot and cut into cubes
In a large pot, heat the oil and add onion and garlic.
Let cook until onion cooks through and become translucent.
Add the pepper, tomato sauce, sazon and crushed red pepper.
Stir to combine and let cook for about 1 minute.
Add carrots, potato, and tripe.
Stir once more and let cook for about 1 minute.
Add water and stir.
Cover and let cook for about 15 to 20 minutes, stirring occasionally, until carrots and potatoes become tender.
Add cilantro and scallions.
Season with salt to taste.
Serve warm with white rice, hot sauce, and lime on the side.
