Pastel de Mondongo

Tripe Soufflé

Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. tripe
  • 4 tablespoons freshly grated Parmesan cheese
  • 2


Cut the tripe into squares and place in a heavy saucepan with water to cover by about 1 inch. Cook until tender, about 2½ hours, partially covered so that when the tripe is cooked there is very little liquid left. Be careful not to let the tripe burn. Transfer the tripe and liquid to a blender and redu