Ingredients
- ½ teaspoon
- 1 can
- chopped onion and beans1 unit
- 1 pound
- 1 sprig
- 2 stalks
- ¼ teaspoon
- 1 ounce
- pimiento grains6 unit
- 1 tablespoon
- 5 cups
- 1 unit
Method
1
Rinse the tripe thoroughly under cold water and cut into bite-sized pieces. Boil the tripe in 5 cups of water with 1 sprig of thyme and a pinch of salt for 15-20 minutes until tender.
2
Melt the margarine in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened and fragrant.
3
Sprinkle the flour over the onions and stir constantly for 1 minute to create a light roux base.
4
Chop the scallions into small pieces and add them to the pot along with the pimiento grains. Stir well to combine.
5
Drain the cooked tripe, reserving the cooking liquid. Add the tripe pieces to the pot with the onion mixture and stir to coat.
6
Pour the reserved cooking liquid into the pot and bring to a simmer. Add the can of baked beans and stir to incorporate.
7
Season the mixture with ½ teaspoon salt and ¼ teaspoon black pepper. Simmer for 8-10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
10 minutes
8
Taste and adjust seasonings as needed. Serve hot in bowls or over white rice if desired.