1 lb fresh tripe
Salt (to taste)
1 onion, chopped
1 carrot, chopped
Tomato sauce
Grated Parmesan or Pecorino cheese
4 mint leaves, chopped
Cut tripe into large pieces.
Place in saucepan containing cold salted water
together with the onion, celery, and carrot.
Bring to boil and cover.
Simmer for about two hours.
When the tripe is tender, cut into strips.
Add to tomato sauce.
Cook for five minutes.
Serve with grated cheese mixed with mint leaves.
Jewish/Eastern European Recipes