Ingredients
- 1 lamb tripe (and lamb feet if available)
- Vinegar for washing the tripe
- Juice of 2-3 lemons
- 2 liters of water
- Salt
- Pepper
- Oregano (optional)
Instructions
- Thoroughly wash the tripe with water, then with vinegar, and rinse again with water. Soak the tripe in lemon juice and vinegar for 30 minutes.
- Drain the tripe and blanch it in boiling water for 15 minutes. Discard the first water, then place the tripe in a pressure cooker with 2 liters of water. Add salt and close the pressure cooker, cooking for 35-45 minutes, depending on your pressure cooker.
- If the aroma of the tripe is too strong, you can add 2 sprigs of mint to the cooking water.
- When serving, add pepper, oregano, vinegar, or lemon to taste.
Serve very hot.
You can find tripe either frozen at the supermarket or order it fresh from your butcher.
