k boiled tripe
glass chicken bouillon
glass dry white wine
medium onions, 2
finely sliced and 1
tomatoes peeled and chopped
½ tab tomato paste
teas salt and 1 teas black pepper.
the tripe into 1 inch cubes
a pot place the tripe, bouillon, whole onion, wine, oregano
and bay leaf.
to the boil and simmer gently for about an hour or until
the tripe is soft
the tripe and set aside.
the tomatoes, sliced onions and tomato paste to the boiling
stock and cook for about 20 minutes
the bay leaf and press the soup through a sieveAdd the tripe
to the strained soup and season with salt and pepper..
Serve in a pre-heated tureen. Serves 8