Tripe Stew

• 1 lb. beef tripe, cooked and chopped in small pieces
• 1 lb. potatoes, cooked, peeled and cut into small pieces
• 2 Tbsp. chopped scallions
• 2 Tbsp. chopped onions
• 1 Tbsp. cilantro, chopped
• 1 bell pepper, chopped
• 1 tomato, chopped
• 2 cloves garlic, finely chopped
• 4 Tbsp. oil with achiote
• 4 Tbsp. peanut butter
• 1 1/2 c. milk
• 4 c. water
• 2 avocados
• to taste: salt, pepper, cumin and oregano

1. In a pot, add oil, onions, cilantro, black pepper, tomato, garlic, salt, green pepper, cumin and oregano.
2. Add potatoes and tripe.
3. Add peanut butter (blended with milk).
4. Let cool for 10 minutes.
5. Stir often.
6. Add water as needed and cook until the potatoes are very soft.
7. Serve hot with avocado and tostados.

beef tripe, potatoes, scallions, onions, cilantro, bell pepper, tomato, garlic, oil, peanut butter, milk, water, avocados, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941620 (may not work)