4 No.s medium sized potatoes peeled and diced into small squares
As required Salt/Pepper
Directions : Librillo Recipe
step 1
STEP 1. cover the tripe with juice from half of the lemon, water and salt, let rest for 10 minutes and repeat. Rinse well the last time.
step 2
STEP 1. in a large stock pot, cover the tripe with 10 cups of water, cilantro sprigs, garlic, salt, and cumin, bring to a boil, reduce temperature and simmer until tender, about 2 hours, drain and save 2 cups of the broth.
step 3
STEP 1. mix the peanut butter with ½ cup of milk to soften it (so that it mixes in better later).
step 4
STEP 1. dice the tripe into small pieces.
step 5
STEP 1. prepare a refrito with the butter, achiote, cumin, salt, oregano, chopped onion, bell pepper, tomato and garlic, cook until the onions are translucent and soft, about 5 minutes
Nutrition value
1887
calories per serving
64 g Fat165 g Protein154 g Carbs61 g FiberOther
Current Totals
64 g Fat
165 g Protein
154 g Carbs
61 g Fiber
MacroNutrients
Carbs
154 g
Protein
165 g
Fiber
61 g
Fats
Fat
64 g
Vitamins & Minerals
Calcium
1369 mg
Iron
34 mg
Vitamin A
5575 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
24 mg
Vitamin B6
4 mg
Vitamin B9
527 mcg
Vitamin B12
0 mcg
Vitamin C
468 mg
Vitamin E
10 mg
Copper
3 mcg
Magnesium
793 mg
Manganese
19 mg
Phosphorus
1539 mg
Selenium
137 mcg
Zinc
28 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment