|Ground ginger||1 Teaspoon|
|Pepper||1 1⁄2 Teaspoon|
Wash the tripe thoroughly with salty cold water and cut into strips about 2 1/2 inches long and 3/4 inch wide.
Dry thoroughly with paper towel.
Place the lard in a thick skillet over high heat and when it is boiling add the ginger, salt and pepper.
When mixed well, drop in the strips of tripe and fry till brown and curled.
The number of strips will depend on the size of the tripe, but a medium sized one will make about 40 strips.
May be served as an appetizer with cocktails.