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. ---------------------------------------------------------------------------
Nutrition
Ingredients
