Ingredients

1lb (450g) Tripe

1/2 tsp Salt

1/4 tsp Pepper

2 tbsp Butter

3 medium Onions, sliced

1 tbsp Vinegar

1 tbsp Chopped parsley

Method

Wash tripe, and place in Dutch oven or large, heavy saucepan.

Cover with water.

Add salt and pepper.

Bring to boil.

Cover and simmer for 4 hours or until meat is tender and then drain.

Cut tripe into small pieces.

In large pan, heat 1 tbsp butter.

Add tripe and cook, stirring occasionally, for 20 minutes, or until tripe is well browned.

Meanwhile, in another pan, melt remaining butter.

Add onions and cook, stirring occasionally, until onions are browned.

In heated serving dish, combine tripe and onions.

Add vinegar to pan in which tripe has cooked, and cook for 3 minutes.

Pour over tripe and sprinkle with parsley.

Cooks Comments and Tips

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