Goto Creole

Ingredients:
1/2 kg tripe, cut into wide strips (1" x 2")
4 cloves garlic, crushed
1 medium onion, sliced
1 medium potato, cut into cubes
1 medium (150 g) carrot, cut into cubes
1 cup cooked red kidney beans
1 can (227 g) tomato sauce
1 laurel (bay) leaf
1 block (1/4 kg) tofu, fried and cut into strips


Directions:
1. Boil tripe in 4 cups water until tender. Reserve stock.
2. Saute garlic, onions, vegetables, tripe and kidney beans. Cook for 5 minutes.
3. Add tomato sauce, 1 1/2 cups stock and bay leaf. Season with 2 tsp rock salt (or 2/3 tsp iodized salt) and 1/4 tsp pepper. Simmer for 15 minutes. Add tried tofu.

Makes 6 servings.
It is 33% less cholesterol than the regular goto recipe.
Kidney beans and tofu serve as extenders.


Source: #561, Del Monte Kitchenomics