1 lb tripe (veal, lamb or beef)
1 large onion, sliced
2 cloves of garlic, sliced
1 lg. can of tomatoes
2 T olive oil
1 T. chopped parsley
Salt and pepper to taste

Clean, wash and cut tripe into bite size pieces. Boil tripe in an enamel pot for 10 minutes. Drain and repeat. Saute onions and garlic in olive oil until slightly brown. Add tomatoes, parsley, salt and pepper. Cook for 10 minutes in covered pot. Add tripe and continue to cook until tender, 1 or 1 1/2 hours. Potatoes and carrots may be added about 25 minutes before tripe is done. Makes 4 servings.

Recipe submitted by Helen