Tripe - cooking recipe

Ingredients

5 lb. honeycomb tripe
2 onions, chopped
1 green pepper, diced
2 qt. canned tomatoes
2 stalks celery, chopped
1/2 c. olive oil
1 (6 oz.) can tomato paste
6 oz. water
salt, pepper, basil, parsley and garlic powder to taste

Preparation

Wash tripe thoroughly and trim away fat pockets.
Slice into even pieces about 1-inch long and 1/2-inch wide.
Boil in salted water about 1 hour; drain and set aside.
In saucepan, saute onion, pepper, celery and spices.
Add tomato paste and water. Cook until paste is evenly distributed and smooth.
Add tomatoes and cook 20 minutes over medium heat.
Add tripe and cook 30 to 45 minutes longer, until tripe is thoroughly mixed with sauce.
Serve hot with plenty or bread and hot crushed pepper.