Ingredients

2-3 lb white (bleached) honeycomb tripe, fat trimmed

2 T butter

5 garlic cloves, minced

2 large carrots, sliced

4 chayote, peeled & chopped

2 potatoes, peeled & chopped

half bunch cilantro, chopped

2 packets of sazon with achiote

Preparation

In a stock pot, briefly brown tripe in butter. Add garlic and water to cover. Cook until fork-tender (at least 1 hour over medium heat or 30 min. in a pressure cooker). Add the remaining ingredients and cook until potatoes are tender. Serve with warm tortillas and rice.