Vampi

1. 1

   Wash the tripe well.

2. 2

   Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.

3. 3

   Drain the tripe, let cool and slice into strips about 1/4 inch wide and 2 inches long.

4. 4

   In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.

5. 5

   Blend in the flour and cook, stirring, for a minute or two.

6. 6

   Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well.

7. 7

   Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency.

8. 8

   Add more salt and pepper if necessary.

9. 9

   Remove bay leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.