|Tripe||2 Pound (Fresh)|
|Onions||2 , thinly sliced|
|Garlic clove||1 Large, minced|
|Finely chopped lean ham||1⁄4 Cup (4 tbs)|
|Tomatoes||6 , peeled and coarsely chopped|
|Green pepper||To Taste, thinly sliced|
|Bay leaves||2 Small|
|Cayenne pepper||To Taste (Few Grains)|
Wash the tripe thoroughly in cold water; drain.
Put into a saucepan and add salted water to cover (1 teaspoon salt per 1 quart water).
Bring to boiling, reduce heat and simmer, covered, about 5 hours, or until tender.
Drain tripe and cut into 2x1/2 inch strips.
Cook onion and garlic until golden in heated butter in a saucepan.
Add remaining ingredients and season to taste.
Bring to boiling and cook 10 minutes, stirring occasionally.
Bring to boiling, cover and cook 30 minutes.