|Tripe||2 Pound (1 Kilogram)|
|Onions||2 Pound, chopped (1 Kilogram)|
|Tomatoes||2 Pound, chopped (1 Kilogram)|
|Bacon slices||4 , chopped|
|Potatoes||1 Pound, cubed (500 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||2 Tablespoon|
1. Cut the tripe into fine slices.
2. Heat the oil or butter in a heavy frying pan and cook the onion, garlic and parsley until soft but not brown.
3. Add the tripe and half the tomatoes and cook until the tripe is tender. Add the rest of the ingredients and cook until the potatoes are just done. Thicken with a little cornstarch if desired.