Mondongo de Cerdo, Estilo Coloma

• 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