Cut the tripe prepared by the butcher into 5-cm squares.
Soak the chilies in hot water for 10 minutes, removing the stems and seeds beforehand. Chop them in an electric blender. You can also replace them with two teaspoons of chili spice. Place the tripe in a large saucepan with all the other ingredients except the thick coconut milk and the juice of one lemon. Cover and simmer for about 1 1/2 hours, until the tripe is tender and the sauce is smooth and thick. Pour in the thick coconut milk and simmer uncovered, stirring, for 10 min.
Remove from heat, and stir in the juice of one lemon. Serve with long grain rice.
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