½ k pens
2 tablespoons milk
1 sprig of fresh mint
½ cup oil
2 cups chopped onion
½ teaspoon crushed garlic
¼ teaspoon cumin
Yellow chili pepper, ground, to taste
1 teaspoon stick
3 up to 4 white potatoes cooked, peeled and diced
Juice 1 citroen
Salt
Pepper
2 tablespoons chopped mint
1
Place the tripe in a pot and cover with water.
2
Add the milk and chopped mint together.
3
Boiling 1 hours or until very soft.
4
Remove, drain and let cool slightly.
5
Snijin small cubes. Book.
6
Heat the oil in a pan and fry the onion.
7
Add garlic, cumin, red pepper, stick and mix until well cooked.
8
Spices.
9
Add the cooked tripe and the potatoes and cut them into squares.
10
Bring to a boil.
11
Sprinkle the mint and drizzle with lemon juice.
12
Mix well.
13
Serve with white rice.
Ingredients
½ k pens
2 tablespoons milk
1 sprig of fresh mint
½ cup oil
2 cups chopped onion
½ teaspoon crushed garlic
¼ teaspoon cumin
Yellow chili pepper, ground, to taste
1 teaspoon stick
3 up to 4 white potatoes cooked, peeled and diced
Juice 1 citroen
Salt
Pepper
2 tablespoons chopped mint