|Tripe||1 Pound, rinsed and cut into small pieces|
|Butter/Vegetable oil||4 Tablespoon|
|Onions||2 , chopped|
|Tomatoes||2 , peeled and chopped|
|Eggplant||1 Small, peeled and chopped|
|Green pepper/Red pepper||1 Small, stemmed, seeded, deribbed and chopped|
Heat the butter or oil in a pan and add the tripe.
Brown the tripe, then remove it from the pan and reserve it.
Put the onions into the same pan and saute them until they are 32 lightly browned.
Add the tomatoes, eggplant, green or red pepper, and salt and pepper.
Cover the pan and stew the vegetables for about 15 minutes.
Then return the tripe to the pan and simmer it for about two hours.