Nutrition balance score
Good
Glycemic Index
23
Low
Glycemic Load
7
Low
Nutrition per serving
Calories262.2 kcal (13%)
Total Fat9.9 g (14%)
Carbs32.6 g (13%)
Sugars6.8 g (8%)
Protein13.4 g (27%)
Sodium830.2 mg (42%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 poundshoneycomb tripe
cut into small pieces
4 cupslemon juice
combined with 8 cups cold water
4 cupslemon juice
combined with 8 cups cold water
3 quartswater
cold, mixed with 1 tablespoon salt
1 tablespoonannatto oil
1 tablespooncorn oil
0.25 poundsmoked ham
diced
½ cupRecaito
basic
1 cuptomato
1can of chick peas
Instructions
Step 1
Soak the tripe in the lemon water for 30 minutes. Rinse and put in a large soup pot with the 3 quarts of cold salted water. Bring to a boil. Lower the heat, cover, and simmer for about 2-1/2 hours, or until the tripe is tender. Drain and rinse. In a clean pot, heat the oils. Add the ham, recaito, tomato sauce, and alcaparrado. Saute over medium heat for 5 minutes. Add the tripe, root vegetables, plantain, bay leaves, and enough cold water to cover. Add pepper and salt. Bring to a boil, reduce the heat, and simmer for 35 minutes, or until the root vegetables are cooked. Add drained garbanzos and cook another 5 minutes or so.
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