Savory Tripe Stew

• 2¼ lbs. tripe
• 1 qt. boiling water
• 1 tbsp. salt
• 1 tsp. pepper
• 1 tsp. monosodium glutamate
• 2 cloves garlic, crushed
• 1 small ginger, crushed
• 1 pkg. (7 oz.) mild Portuguese sausage
• 1 tbsp. bacon fat
• 1 large onion, sliced
• 1 green pepper, sliced
• 2 cans (8 oz.) tomato sauce

Cut tripe into ¼x1½ inch strips. Wash and drain. Place in a large saucepan. Pour boiling water over tripe. Add salt, pepper, monosodium glutamate, garlic and ginger. Cover. Bring to a boil over medium heat and cook 1½ hour or until tripe is tender. To prepare sauce for tripe, remove casing from Portuguese sausage, chop, and brown meat in heated fat in a skillet. Add onion and green pepper; cook until tender. Add tomato sauce and cook, stirring until mixture boils. Add sauce to tripe: bring to a boil. Cook covered for 45 minutes, stirring occasionally. Makes 8 servings.