kg boiled tripe, cut into strips
white onions, diced
and pepper to taste
the tripe over high heat in the butter
or lard, until it begins to take on
some color (a few minutes). Do not let
the butter burn.
a separate pan, cook the onions on low
heat, with a little butter or lard
(whichever you used for the tripe),
until they become translucent and begin
to take on a golden color.
the tripe with plenty of salt and
pepper, and add the onions.
to toss the onions and tripe together
until golden, and place into the
the vinegar to a boil in a small pan,
and sprinkle over the tripe and onions.
Top with chopped parsley and serve.
with mashed potatoes and green