Говяжий рубец в арахисовом соусе

Ingedients:

Beef tripe - 2 lb
Oil - 2 oz
White onion in small cube - 3 oz
Garlic in cloves - 3 ea.
Saladette tomatoes, seedless and peeled - 2 lb
Unsalted peanuts - 4 oz

Spices:

Salt - as needed
Pepper - as needed
Guajillo chilis deveined and rehydrated- 3 ea.

1. Pree cook the beef tripe in abundant water and salt, rinse thoroughly and reserve

2. Saute the white onion and garlic in hot oil, add the guajillo chilis and the tomatoes, cook for ten minutes and add the peanuts.

3. Mix in the blender and pour in a pot, add the tripe and cook at low flame until reached good conssitency, season with salt and pepper. 

Source: US Meat Export Federation.