Golden Brown Choncholines

Ingredients

• Rumba Meats® Beef Tripas (2 pounds, cut in 2" by 4" strips)
• 2 tbsp olive oil
• 1 tbsp achiote powder
• 1 gallon salted water
• 2 tbsp aji chili powder
• 1 cup vinegar
• Salt (to taste)

Instructions

1. Rinse tripas well with running water. Cut into 2-inch x 4-inch strips and place in a pot. Cover with salted water. Boil for about 30 minutes until tripas are tender and reach an internal temperature of 160ºF.
2. Meanwhile, in a small saucepan, combine oil, chili powder and achiote powder and heat briefly over low heat. Remove from heat and allow to “steep”. When cooled slightly, stir in vinegar.
3. When tripas are tender, drain and pat dry. Toss to coat evenly with spice, oil and vinegar mixture.
4. Fry or grill until golden brown and crisp.
5. Serve with home fried potatoes or boiled lime beans (habas sancochadas), if desired.