1 pound dried white beans, such as navy beans

2 pounds beef tripe

10 limes

2 tablespoons canola oil

1 medium onion, diced

8 garlic cloves, diced

½ green pepper, diced

½ red pepper, diced

Scallions, to taste

10 ounces Brazilian beef jerky

5 ounces Portuguese sausage

4 ounces smoked pork jowl bacon

2 tablespoons tomato paste

1 bunch cilantro, trimmed and finely chopped

Italian parsley, to taste

2 bay leaves

Salt and pepper

5 ounces smoked beef sausage


Sort and rinse the beans. Soak for 4 hours in enough cold water to generously cover.

While the beans soak, prepare the tripe. Wash with water, and then rub one side with both halves of 1 lime. Rub the opposite side with a second halved lime. Repeat with 2 more limes. Rinse the tripe again, and then bathe for 15 minutes in a mixture of water and juice of two limes. Remove the tripe from the lime water and repeat the process from the beginning.

Cut the tripe into 2-inch squares. Place cut tripe in a large saucepan. Cover with a mixture of water and juice of two limes. Bring to a rapid boil. Boil for 5 minutes.

Remove saucepan from heat. Drain the tripe and rinse thoroughly. Set aside.

Add canola oil to an uncovered pressure cooker or large pot. Saute the onions, garlic, peppers, scallions, jerky, Portuguese sausage and pork jowl bacon. Add the tripe, tomato paste, cilantro and parsley; stirring to mix completely. Add bay leaves; salt and pepper to taste.

Add water (approximately 4 cups) to cover all of the ingredients; close the pressure cooker and cook for approximately 40 minutes or until the tripe is tender (If not using a pressure cooker, cook for 1 ½ hours.) When the tripe is tender, add in the beans and smoked beef sausage; adjust salt & pepper and cook for another 20 minutes.

Serve hot with white rice, manioc flour and malagueta hot sauce.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.