INGREDIENTS
- For 4 individuals.
- – 600 g tripe.
- – Vegetable broth c/n.
- – Crimson onion 1 unit.
- – White onion 1 unit.
- – Carrots 1 unit.
- – Laurel.
- – Melted fats c/n.
- – Tomates 2 unid.
- – Crimson bell pepper 1/2 unit.
- – Yellow bell pepper 1/2 unit.
- – Inexperienced bell pepper 1/2 unit.
- – Papines 350 g.
- – Peas 250 g.
- – Cumin.
- – Paprika 1 tbsp.
- – Ají panca 5 models.
- – Perejil c/n.
From Salta we deliver you the recipe for a spectacular spicy stomach to fight the chilly and benefit from the richest flavors of Northern Argentina
PROCEDURE:
1. In a pot, place the carrot, onion, celery stick, peppercorns, bay leaf, garlic cloves and coarse salt.
2. Have a well-defatted tripe and place it within the pot with chilly water together with the minimize greens for the broth. Boil over low warmth for about 1 hour and a half till it is rather tender, let it cool and minimize it into strips. Reserve the tripe and the cooking broth.
