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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tripe and salt in large saucepan. | 2. Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender. | 3. Just before meat is ready, heat 1 cup salted water in a medium saucepan. | 4. Add collard greens, cover and cook over medium heat about 5 minutes or until tender. | 5. Drain and discard liquid. | 6. Add greens to tripe mixture. | 7. Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet. | 8. Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend. | 9. Add to tripe mixture; stir to combine. | 10. Simmer for 1 hour uncovered. | 11. Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	1 1/2		precooked cut	-	-	-	-
salt				-	-	-	-
water				-	-	-	-
collard green	4	cups	chopped	-	-	-	-
onion	8	ounces		90.7184	21.1827	2.4948	0.2268
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
red chili pepper	2			2.5	0.5506	0.1169	0.0275
cornmeal	4	ounces		410.5007	87.1917	9.2079	4.071000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.