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.
9Add the cooked tripe and the potatoes and cut them into squares.
10Bring to a boil.
11Sprinkle the mint and drizzle with lemon juice.
13Serve with white rice.