Cook the tripe. First you have to rinse it with water and lemon juice, then you will put it in a pot with water and bring it to a boil, let it boil for two to three minutes, take it out and discard this water. put it again in a pot with fresh boiling water(suficient to cover tripe) with salt(2 tspn) and some mint sprigs, boil it until tender, about 2 hours, if you need, add some more water from time to time, fire must be at med-high. When tender take it out strain and let cool until you can handle. Cut stripes of about 1/2 inch thick, now cut the stripes in squares. In a large stock pot or skillet with lid put some two Tbspn of oil, when hot add finely chopped onions, stir, add garlic, stir, add aji paste and turmeric( this will give uniform yellow color and will prevent from bitterness) saute all for about a couple of minutes in med-high when onions are clear and aji has given his color add a little salt(1/2 tspn) then add the tripe and some mint sprigs coarsly chopped,mix well,now come the potatoes cut in squares(3/4 inch)I like to boil the potatoes ahead of time, just until a little undercooked then peel them and cut them so they are ready. You can use them raw but it will take more time and also more broth. Add them to the tripe and onions, stir add some chicken broth and reduce heat to medium cook until flavors have all combined and potatoes are soft. Reduce heat and taste for seasoning. Serve accompanied with white rice, sprinkle some chopped parsley over the whole dish.