Tripe

1. 1

   Wash tripe thoroughly and trim away fat pockets.

2. 2

   Slice into even pieces about 1-inch long and 1/2-inch wide.

3. 3

   Boil in salted water about 1 hour; drain and set aside.

4. 4

   In saucepan, saute onion, pepper, celery and spices.

5. 5

   Add tomato paste and water. Cook until paste is evenly distributed and smooth.

6. 6

   Add tomatoes and cook 20 minutes over medium heat.

7. 7

   Add tripe and cook 30 to 45 minutes longer, until tripe is thoroughly mixed with sauce.

8. 8

   Serve hot with plenty or bread and hot crushed pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.