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