👨‍🍳 作り方

1. 1

   Place the cleaned tripe in a large pot with the halved lemons, 2 teaspoons of salt, and 2 quarts of water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1.5 to 2 hours, or until the tripe is tender.

2. 2

   While the tripe simmers, heat the oil in a skillet over medium heat. Add the chopped onion and bell peppers and sauté for 3-4 minutes until the onion is translucent.

3. 3

   Add the minced garlic and dried oregano to the skillet and sauté for another minute. Stir in the chopped tomatoes and simmer for 3-4 minutes more. Remove from heat and set aside.

4. 4

   Once the tripe is tender, remove it from the pot and set aside. Strain the cooking liquid and discard any solids.

5. 5

   Cut the cooked tripe into bite-sized pieces. Return the tripe to the pot with the strained cooking liquid.

6. 6

   Add the sautéed vegetable and tomato mixture to the pot. Stir in the cassava (or potatoes), sweet potatoes, and green plantains. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender.

7. 7

   Add the chopped cabbage and simmer for another 10-15 minutes, or until tender.

8. 8

   Stir in the chopped cilantro and season with salt and pepper to taste. Serve hot.