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1 tb margarine 5 ea beef bouillon cubes
1/3 c diced onions 1/2 c green pepper, cut up
2 tb fine diced green onions 1 cn 16 oz. tomatoes, diced
1/2 c celery cut into 1/2" pcs 2 ts salt
1/4 c diced ham 4 oz tripe, cooked and julienned
6 c water 1 c cooked rice
5 ea chicken bouillon cubes
9 servings
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add remaining ingredients and
simmer for 5 minutes. Makes 9 cups.
1/3 c diced onions 1/2 c green pepper, cut up
2 tb fine diced green onions 1 cn 16 oz. tomatoes, diced
1/2 c celery cut into 1/2" pcs 2 ts salt
1/4 c diced ham 4 oz tripe, cooked and julienned
6 c water 1 c cooked rice
5 ea chicken bouillon cubes
9 servings
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Saute, stirring, until vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add remaining ingredients and
simmer for 5 minutes. Makes 9 cups.
