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Spanish Tripe




Source of Recipe


1948






List of Ingredients



• 1 pound of honeycomb tripe, cut in 1 inch pieces
  
• 1 large onion, sliced
  
• 2 cloves garlic, peeled
  
• 3 C canned tomatoes
  
• 1/2 tsp oregano
  
• 1 bay leaf
  
• 1/2 pound sliced mushrooms
  
• salt and pepper to taste
  






Instructions



1. Select small honeycomb tripe which may weigh from 1 to 1 1/2 pounds. Wash thoroughly in cold water and cut in 1 inch pieces.
   
2. Place in kettle with just enough water to cover. simmer, covered, 30 minutes.
   
3. Add remaining ingredients, bring to boiling point, cover kettle, and continue to simmer until tripe is tender, about 30 minutes longer.
   
4. If choice honeycomb tripe is not available, plan to cook tripe anywhere from 1 to 4 hours to become tender, adding vegetables when tripe seems relatively tender.