Recipe Archives->Caribbean->Pork Tripe

Mondongo de Cerdo, Estilo Coloma
Pork Tripe, Coloma Style
(Dominican Republic)

3 pounds pork tripe 
1 tablespoon salad oil
1 onion, sliced
1 clove garlic, chopped
1 bell pepper, seeded and chopped
1 hot green pepper, chopped
1 cup canned Italian plum tomatoes
Salt, freshly ground pepper to taste
1 tablespoon capers and 1 tablespoon vinegar from capers
1 tablespoon cilantro, chopped
1/4 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1/3 cup dark Bacardi rum
Grated parmesan cheese

Cook the tripe in salted water until tender, about 2 hours.  Drain
and cut, into squares.  Transfer to a casserole.  Heat the oil in
a skillet and saute the onion, garlic, bell pepper and hot pepper
until the onion is transparent.  Add the tomatoes, salt, pepper,
capers, caper vinegar, cilantro, oregano, and Worcestershire sauce.
Pour over the tripe and simnier for 15 minutes.  Add the tomato
paste.  Add the rum and simmer for a few minutes longer. Serve with
grated cheese passed separately.  Serves 6 -8.

Printable version: pork-tripe.txt.