Recipe Categories
Meat 
Misc. Pork
Tails, Tripe & Chitterling 

Lynn's Pork Tripe

3 pounds pork tripe 
1 tablespoon salad oil 
1 onion, sliced 
1 clove garlic, chopped 
1 bell pepper, chopped 
1 hot green pepper, chopped 
1 cup canned Italian plum tomatoes 
Salt, freshly ground pepper to taste 
1 tablespoon capers and 1 tablespoon vinegar from capers 
1 tablespoon cilantro, chopped 
1/4 teaspoon dried oregano 
1 tablespoon Worcestershire sauce 
1 tablespoon tomato paste
 1/3 cup dark Bacardi rum 
Grated parmesan cheese 

Cook the tripe in salted water until tender, about 2 hours. Drain and cut, into squares. 
Transfer to a casserole. Heat the oil in a skillet and saute the onion, garlic, bell pepper and hot pepper 
until the onion is transparent. Add the tomatoes, salt, pepper, capers, caper vinegar, cilantro,
 oregano, and Worcestershire sauce. Pour over the tripe and simmer for 15 minutes.
Add the tomato paste. Add the rum and simmer for a few minutes longer.
Serve with grated cheese passed separately. Serves 6 -8.

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