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