(2-2 1/2 lbs) tripe cut into thin
pigs trotters parboiled for 2 ½
hrs and drained
tabs olive oil
red capsicum seeded and sliced into
tomato skinned, seeded and chopped
grms (8 ozs) ham chopped
clove garlic chopped
teas chili powder
grams (8 ozs) chorizo cut into 3 2"
a large pan simmer the tripe and
trotters together in salted water to
cover for 1 ½ hrs or until both
the trotters with a slotted spoon onto
a plate and separate out the bones.
the meat to the tripe.
a frying pan heat the oil and fry the
red peppers, onion and tomato until the
onion is soft. Add the ham, chili
powder, garlic and chorizo pieces and
salt to taste.
well and pour the sauce onto the tripe
gently for another 15 mins.
Source: The Good Cook OFFAL Time Life
hot with steamed rice and yoghurt. Serves
combination of meats is good. The chorizo
adds piquancy as does the capsicum and