TRIPE IN TOMATO SAUCE

Part 1

• l pound tripe

• l Large pot of boiling water

• 15 Whole cloves

• 4 - 5 Stalks of celery with tops

Clean the tripe by scraping off all the fatty deposits with a knife. Cut into 2 inch pieces. (Scissors work very well) Place all the ingredients into the boiling water with the cloves and the celery. It is important that the celery have the leaves on it. Cook for 1 to 1 1/2 hrs. Drain and pick out the tripe pieces. Discard cooking water.

Part 2

• l slice of salt pork

• l cup celery leaves (It has to be the leaves or it doesn't turn out right)

• 1/2 cup parsley leaves

• l clove garlic chopped

• l can tomato paste

• 3 cans of water (use tomato paste can)

• salt, pepper to taste

• grated Lucatela or Romano cheese.

Place tripe from part 1 and all the ingredients into a pot and cook very slowly until the tripe is tender. Season individual portions to taste with salt, pepper and as much grated cheese as desired.