Arroz Caldo con Goto (Rice soup with Tripe)

The same ingredients with Arroz Caldo, replacing the chicken with 1 lb. tripe (goto)
3 hard-boiled eggs, shelled.

Wash tripe well and cook in a saucepan with enough water to cover. Parboil for 20 minutes first, then simmer until tripe is tender. Remove and cool. Cut into thin strips.

Return tripe strips to saucepan, simmer for 1 hour before adding sauteed mixture (steps given in Chicken Arroz Caldo). After adding mixture, simmer another hour or until tripe is tender. Serve with garnish of green onions and hard-boiled eggs.




NovaS said...

oh...can't wait to try this...thanks for the idea.

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