1 pound tripe
1/4 cup flour
3/4 cup cooking oil, approximately
1 pound medium potatoes, sliced thin
1/2 pound onions, sliced thin
1 teaspoon wine vinegar
1 1/2 teaspoon salt
1 clove garlic, chopped
2 tablespoons chopped parsley
1. Cover tripe with water and simmer, covered, till tender, about two hours. Drain and dry. Cut into four-inch slices and then across the slices in fine slivers. Dry again and dredge with flour.
2. Heat a third-cup of the oil in a heavy skillet; brown flour-dredged tripe in it. heat a quarter-cup oil in a second skillet; brown potatoes in it, turning them carefully till well-browned. Heat remaining oil in a third skillet; brown onions in it.
3. Mix together the three browned foods. Season with vinegar, salt, pepper, garlic. Turn into a one-quart shallow casserole and bake in a moderate oven (350-degrees) twenty minutes.
4. Sprinkle with parsley; serve immediately.
Yield: Four to five servings.