Tripe soup

Directions

1. Wash the tripe well, then rub all over with the lemon half, milk and oregano leaves. Set aside to marinate for 20 minutes.

2. Place in a pan with the white onions, garlic and salt. Cover with water, bring to a boil, cover the pot and cook for 30 minutes, or until the tripe is tender.

3. Remove the tripe from the pan and cut into pieces. Strain the stock and return to the pan with the meat, cassava pieces.

4. Pour in just enough water to cover, bring to a boil, reduce to a simmer and cook for about 30 minutes, or until the cassava is tender. In the meantime, pound the cassava greens in a mortar to a soft dough.

5. Mix in the butter, and 60ml milk then season with salt to taste. Mix the red onion with the lemon juice.

6. Add to the pot with the tripe and cassava. Cook for 5 minutes more.

7. Adjust the seasonings to taste, ladle the soup into bowls, garnish with the cassava leaf past and serve.

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