|Pepper white||1⁄4 Teaspoon|
|Onions||3 Medium, sliced|
|Parsley||1 Tablespoon, chopped|
Wash tripe and place in Dutch oven or large heavy saucepan.
Cover with water.
Add salt and pepper.
Bring to a boil, lower heat, and simmer for 4 hours, or until tripe is tender.
Drain and cut tripe into pieces.
Melt 1 tablespoon butter in large skillet.
Add tripe pieces to hot butter.
Saute for 20 minutes, or until tripe is well browned.
In another skillet melt 1 tablespoon butter.
Add onions and saute until lightly browned.
Combine tripe and onions in a serving dish.
Add vinegar to pan in which tripe was cooked and cook, stirring constantly, for 3 minutes over medium heat.
Pour over tripe.
Sprinkle with chopped parsley.
Makes 4 servings.