Tripe

Directions

• In a large pot, place the ox tripe and the mocotó and cover with water. 
  Add the lemon juice and bring to a boil over high heat.
• Let it boil for about 5 minutes and then drain the water. 
  This helps eliminate possible unwanted odors.
• In another large pot or pressure cooker, place the beef tripe, the mocotó and add enough water to cover all the ingredients.
• Season with salt and pepper to taste.
• Cook over medium heat until the tripe and mocotó are soft.
• If you are using a pressure cooker, cook for about 30 minutes after pressure is reached.
• In a separate skillet, fry the pepperoni sausage slices until golden. 
  Reserve.
• In another large pot or skillet, heat a little oil or olive oil over medium heat.
• Add the chopped onion and garlic and sauté until golden.
• Add the chopped bell pepper and sauté for a few more minutes.
• Add the chopped tomatoes, paprika (colorific), ground cumin and bay leaf.
• Cook for a few minutes until the tomatoes start to break down.
• Add the fried pepperoni sausage to the pan with the seasonings and mix well.
• When the tripe and the mocotó are cooked, add them to the pan with the spices and mix everything.
• Cook for a few more minutes for all the flavors to combine.
• Remove bay leaf and adjust salt and pepper if necessary.
• Serve the tripe hot, sprinkled with chopped parsley on top.
• Accompany with white rice and cassava flour, if desired.