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In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind. Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares. Return to pot, set aside. In a large nonstick skillet, place 1/4 cup of chicken broth with onion, green pepper, chili pepper and garlic. Cook, stirring occasionally, until onions become translucent. Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes. Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo