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<\/p>\n<\/p>\n
3 lb\u00a0clean tripe<\/p>\n
1 lb\u00a0beef leg bone<\/p>\n
2 lb\u00a0tender yucca<\/p>\n
3\u00a0sweet corn<\/p>\n
3\u00a0ripe bananas<\/p>\n
1 lb\u00a0carrot<\/p>\n
2\u00a0yellow onions<\/p>\n
5 teeth\u00a0Garlic<\/p>\n
10\u00a0artisan sugar cookies<\/p>\n
10 sheets\u00a0leg coriander<\/p>\n
1 cup\u00a0fresh coriander<\/p>\n
7 liters\u00a0Water<\/p>\n
3 tablespoons\u00a0vinegar<\/p>\n
1\/4 cup\u00a0vegetable oil<\/p>\n
3 tablespoons\u00a0Salt<\/p>\n
5 sheets\u00a0laurel<\/p>\n
10 envelopes\u00a0beef rib consomm\u00e9<\/p>\n
2 tablespoons\u00a0oregano powder<\/p>\n
3 tablespoons\u00a0achiote powder<\/p>\n
10\u00a0cloves<\/p>\n
1 tablespoon\u00a0Pepper<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Cut the tripe into pieces 1 or 1.5 inches wide and long, then rinse in a container with tap water and vinegar for 5 minutes and drain. In a pressure cooker over high heat, seal the leg bones using the vegetable oil, then add the onion and garlic and let them brown. While the tripe is cooking, wash, peel, and cut the yuca into 2-inch slices and then into quarters.\u00a0Let the cut yuca soak in water so it does not rust. Ingredients 3 lb\u00a0clean tripe 1 lb\u00a0beef leg bone 2 lb\u00a0tender yucca 3\u00a0sweet corn 3\u00a0ripe bananas 1 lb\u00a0carrot 2\u00a0yellow onions 5 teeth\u00a0Garlic 10\u00a0artisan sugar cookies 10 sheets\u00a0leg coriander 1 cup\u00a0fresh coriander 7 liters\u00a0Water 3 tablespoons\u00a0vinegar 1\/4 cup\u00a0vegetable oil 3 tablespoons\u00a0Salt 5 sheets\u00a0laurel 10 envelopes\u00a0beef rib consomm\u00e9 2 tablespoons\u00a0oregano powder 3 tablespoons\u00a0achiote powder 10\u00a0cloves 1 tablespoon\u00a0Pepper TURN […]<\/p>\n","protected":false},"author":2,"featured_media":3449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n<\/p>\nDirections<\/strong>\u00a0:<\/h2>\n
\nCut the onions into thick pieces and give the garlic a couple of cuts.<\/p>\n
\nAdd the tripe, bay leaves, coriander, annatto, salt and pepper.
\nCover with water and close the pressure cooker.
\nWhen boiling begins (the pressure valve starts to sound), lower the heat to medium or low, as long as the pressure is maintained.
\nLet cook for 40 minutes.<\/p>\n
\nPeel and cut the carrots into 1\/2-inch slices.\u00a0If the carrot is thick, cut each slice into quarters so that the pieces will fit in each bite.
\nClean the sweet corn well and cut into 1-inch slices.\u00a0To avoid forcing the knife, let it roll over the corn to make it easier to cut.<\/p>\n","protected":false},"excerpt":{"rendered":"