3 lb Honyeycomb tripe
4 tb Butter
4 tb Olive oil
1 lg Onion; sliced
1/3 c Fresh parsley; chopped
8 oz Can tomato sauce
1 c Water
Salt and pepper; to taste
Parboil the tripe for about 1 hour. When cool enough to handle, cut
into strips about 1x3". Saute onion in butter and olive oil. When
they are golden add the rest of the ingredients and mix well. Simmer
for 1-1/2 to 2 hours or until tender. If needed, add a bit more
water at the end to make just a bit of sauce to soak up with some
good crusty bread. Serve hot with grated cheese on the side. Don't
forget the bread.
Variation:
With a few minor adjustments, you can use this as a pasta sauce.
Cut the tripe a bit smaller and add about 4 more oz of tomato sauce
and 1/2 cup of dry wine, white or red. This will give you more
sauce for the spaghetti. Don't forget to adjust the salt and pepper.
