Cau cau

Instructions

1. Rinse the tripe under cold water, then blanch it for 10 minutes in a pan of boiling water, and drain.
2. Cut the tripe into strips and brown them in the oil with the sliced onion and garlic.
3. Add the cumin, paprika, tomato paste and chopped pepper, then stir for a few minutes.
4. Pour in the water, add the bay leaf, salt and pepper, then simmer covered for 1 hour over low heat.
5. Add the potatoes cut into large chunks and cook for another 25 to 30 minutes, until tender.
6. Check the seasoning and serve hot with white rice.