👨‍🍳 作り方

1. 1

   Rinse the tripe thoroughly and place it in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until tender. Drain and set aside the tripe. Reserve about 1 cup of the cooking liquid.

2. 2

   In the same pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.

3. 3

   Add the cooked tripe, chopped celery, diced carrots, diced potatoes, and corn pieces to the pot. Pour in the 3 liters of fresh water and the reserved tripe cooking liquid. Bring to a boil.

4. 4

   Reduce the heat to low, cover, and simmer for about 45 minutes, or until the vegetables are tender.

5. 5

   Stir in the white rice and chopped cilantro. Continue to simmer for another 15-20 minutes, or until the rice is cooked through and the soup has thickened slightly. Season with salt and black pepper to taste.

6. 6

   Serve hot, garnished with fresh cilantro if desired.