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1
Clean all fat off of tripe under running water.
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2
Cut tripe into pot holder size pieces.
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3
Use large 16 quart pot and cover tripe with water.
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4
Boil tripe for 1 and a half hours.
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5
While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
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6
Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
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7
Let the tripe cool by running under cold water.
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8
Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
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9
Once the tripe is completely cut, set it aside.
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10
Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
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11
Over medium fire lightly brown the garlic.
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12
Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
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13
Sweat this all together for 5 minutes.
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14
Now add your tripe and mix well and stir for 10 minutes.
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15
Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
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16
Stir until all ingredients are well mixed.
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17
Cook on medium to low heat for 2 more hours, Stirring occasionally.
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18
Serve with Fresh Italian Bread.
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19
BUON APPETITE!
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20
Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.
