World Flavors Cookbook

Pebre Nicaraguense

Nicaraguan tripe soup in a rich tomato-chile broth — slow-cooked until the tripe is tender and the broth deeply flavored.

Cuisine: Nicaragua

Ingredients

• 1kg beef tripe, cleaned and cut
• 3 tomatoes, diced
• 1 onion, diced
• 4 cloves garlic
• 2 dried guajillo chilies
• 1 tsp cumin
• Fresh mint and cilantro
• Lime, tortillas

Instructions

1. Blanch tripe in boiling water. Drain.
2. Cover with fresh water. Add onion and garlic.
3. Simmer 1.5 hours until tripe is very tender.
4. Blend soaked guajillos with tomatoes. Add to pot.
5. Season with cumin. Simmer 20 more minutes.
6. Add mint and cilantro. Serve with lime and tortillas.