mutton tripe

Par-boil the stomach and the lungs. Cut all the parts into 3 cm (1 1/4’) squares. Rub hard and stir around in salt. Wash in many changes of water. Put in a container in a cool place. Cover with water until the next day then drain.

Ingredients for tripe from 2 sheep :

* 2 soupspoonfuls of paprika * 2 crushed garlic cloves

* 1/2 ladle ful of groundnut oil * 1/2 teaspoonful of ground chili

Preparation: 

Put the tripe in a thick-bottomed saucepan. Add salt, paprika, garlic, chilli and oil and cover with water. Cook with the lid on over a moderate heat for 3 good hours. At the end of this time, add 3/4 of a ladletul of vinegar and one level teaspoonful of cumin. Leave to boil down until the sauce is thick. Check the seasoning and remove from heat. Serve piping hot.