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. 

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