Mondongo de Cerdo, Estilo Coloma

Pork Tripe, Coloma Style

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. pork tripe, or use honeycomb tripe
  • 1 tablespoon salad oil
  • 1


Cook the tripe in salted water until tender, about 2 hours. Drain and cut into squares. Transfer to a heavy casserole. Heat the oil in a skillet and sauté the onion, garlic, bell pepper, and hot pepper until the onion is transparent. Add the tomatoes, salt, pepper, capers, caper vinegar, coriander, orégano, and Worcestershire sauce. Pour over the tripe and simmer for 15 minutes. Add the tomato