Antilles Tripe Stew

• oil
• 1 bunch fresh parsley diced
• 2 cups tomatoes very ripe, quartered
• 2 1/4 pounds tripe veal, cleaned
• 3 carrots peeled and sliced
• 5 1/4 ounces bacon cubed
• 1 bay leaf
• 3 garlic cloves
• 3 thyme stalks
• 1 chili pepper fresh
• 1/2 green plantain or 1 large potato, peeled and thinly sliced
• salt
• ground black pepper

1. In a Dutch oven, heat up a drizzle of oil and add the fresh parsley and fry briefly on low heat.
2. After just a few moments, add the tomatoes, stir, and simmer 5 minutes.
3. Add the tripe, carrots, and bacon. Stir and simmer another 10 minutes.
4. Then add the bay leaf, garlic, thyme, and chili pepper. Cover with water and simmer 15 to 20 minutes.
5. Add the plantain or potato, salt and pepper to taste, raise the heat to medium, and simmer another 15 minutes.

oil, parsley, tomatoes very, veal, carrots, bacon, bay leaf, garlic, thyme, chili pepper, green plantain, salt, ground black pepper

Taken from www.yummly.com/recipe/Antilles-Tripe-Stew-626933 (may not work)