Directions
1Place the tripe in a pot and cover with water.
2Add the milk and chopped mint together.
3Boiling 1 hours or until very soft.
4Remove, drain and let cool slightly.
5Snijin small cubes. Book.
6Heat the oil in a pan and fry the onion.
7Add garlic, cumin, red pepper, stick and mix until well cooked.
8Spices.
9Add the cooked tripe and the potatoes and cut them into squares.
10Bring to a boil.
11Sprinkle the mint and drizzle with lemon juice.
12Mix well.
13Serve with white rice.