Tripe Salad
Tripe Salad
A simple recipe, popular in many countries ×
Ingredients:
Beef tripe - 2 lb
Saladette tomatoes, seedless and peeled - 2 lb
Red onion julienned - 4 oz
Olive oil - 1 oz
Lime juice - 2 oz
White vinegar - 2 oz
Spices:
Salt - as needed
Pepper - as needed
Green chilis - 1 Tbs
Oregano - 1 Tbs
Coriander leaves - 1/4 cup
1. Cook the beef tripe in abundant water and salt, rinse thoroughly and reserve
2. Mix all the ingredients and refrigertae for one hour.
3. Season with salt and pepper, serve on corn tortilla toats.
Source: US Meat Export Federation.