I’ve been missing my mom’s cooking a lot. I’ve tried making this stew thrice and still couldn’t get the same taste as her’s. She says there isn’t any, but I know she’s using a super-duper secret ingredient.
Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 2 hours
1 pound honeycomb tripe
1 tablespoon olive oil
1 teaspoon annatto powder
5 garlic cloves, minced
1 large onion, minced
2 roma tomatoes, seeded and diced
2 medium potatoes, scrubbed clean and cubed
2 whole carrots, scrubbed clean and cubed
1 11-ounce can pork and beans
4 ounces tomato sauce
1/3 cup red bell pepper, seeded and cubed
1/3 cup green bell pepper, seeded and cubed
salt and pepper, to taste
1. In a pressure cooker, cover the honeycomb tripe with water and season with salt. Pressure cook for 30 minutes*. Reserve the broth and slice the tripe into cubes when cooled; set aside.
2. Heat the olive oil in a large Dutch oven on medium heat. Add the annatto powder and garlic. Cook until fragrant, about 30 seconds. Add the onions and cook until translucent. Add the tomatoes and cook until they’re soft enough to mash, about 5 minutes.
3. Add the tripe, potatoes, carrots, beans, tomato sauce, and one cup of the reserved broth. Season with salt and pepper and bring to a boil.
4. Reduce heat and simmer for 15 minutes, stirring occasionally.
5. When the vegetables are fork-tender, add the peppers and simmer for additional 5 minutes.
6. Serve hot with steamed white rice.
- Cooking time varies on the pressure cooker used. Consult your manufacturer’s manual.
Recipe by JG