Recipe: Panza a la Vizcaina

Gladys, MY MOTHER LOVED TRIPE!!! She always made this when she was alone in the house, because once we all complained about the smell as she was boiling the :Panza". Because of that experience as a small child, I would never try it. She was in absolute heaven to prepare this and eat it whenever she had visiting relatives from Guatemala. This recipe comes from a cookbook written by a lady in Guatemala named Dona Olga. She is supposed to be the Martha Stewart ofGuatemala!!

Ingredients:

2 pounds panza (tripe)
2 tablespoonss of salt
juice of two lemons
2 tablespoons baking soda

Wash tripe very well.
season with salt, lemon juice, and soda. Allow to marinate for a few minutes. Rinse well. Place in a pot covered with cold water with 2 teaspoons of salt. Cook until tender; drain well and cut into strips.

Sauce;

2 TABSP. OIL
2 TOES GARLIC, MINCED
1 LARGE ONION, CHOPPED
1/4 TEASP. BLACK PEPPER
1 BAY LEAF (LAUREL)
1/4 TEASP. CUMIN (COMINOS)
2 CANS TOMATO PASTE
4 CUPS WATER
2 TABLESPOONS CAPERS
2 TABLESPOONS GREEN OLIVES
1 TEASP. SALT
1 SPRIG FRESH THYME (TOMILLO)
1 CHILE PIMIENTO EN RAJITAS ( ROASTED RED BELL PEPPER
IN STRIPS)

HEAT THE OIL IN A PAN. ADD THE GARLIC AND ONION AND COOK UNTIL TRANSPARENT. ADD THE PEPPER, BAY LEAF, THYME CUMIN AND THE BELL PEPPER. DILUTE THE TOMATO PASTE WITH THE WATER AND MIX WELL. ADD TO THE ONION MIXTURE. ADD THE CAPERS, OLIVES AND SALT . wHEN IT COMES TO THE BOIL, ADD THE STRIPS OF TRIPE. aLLOW TO SIMMER FOR ABOUT 10 MINUTES.I DON'T KNOW IF THIS IS WHAT YOU HAD IN MIND, BUT I HOPE YOU ENJOY!!

HAPPY EATING!! CHIQUI