4 Serves
58 Mins
Clean the tripe thoroughly and cut it into small, bite-sized cubes. Peel and dice the boiling potatoes into similar-sized pieces.
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JapaneseVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
1038 mg / 4,700 mgSodium
1586 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat. Add the finely chopped onion and garlic, sautéing until translucent and fragrant.
Stir in the turmeric and add the cubed tripe to the pot, browning it slightly. Pour in enough water to cover the ingredients and bring to a boil.
Add the diced potatoes to the stew. Reduce the heat to low, cover, and simmer until the tripe is tender and the potatoes are cooked through.
Season the stew with salt and pepper to taste. Stir in fresh mint before serving hot.
11
g138
g1
g
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Yemeni