African Tripe Stew

• 1 1/2 lbs tripe, precooked and cut into 1 inch squares
• salt
• water
• 4 cups collard greens, finely chopped
• 8 ounces onions
• 2 medium tomatoes
• 2 red chili peppers
• 4 ounces cornmeal, prepare according to box

1. Place tripe and salt in large saucepan.
2. Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
3. Just before meat is ready, heat 1 cup salted water in a medium saucepan.
4. Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
5. Drain and discard liquid.
6. Add greens to tripe mixture.
7. Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
8. Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
9. Add to tripe mixture; stir to combine.
10. Simmer for 1 hour uncovered.
11. Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.

tripe, salt, water, collard greens, onions, tomatoes, red chili peppers, cornmeal

Taken from www.food.com/recipe/african-tripe-stew-456542 (may not work)