Tripe in Tomato Sauce

• 2 lbs. tripe
• 1 small round onion
• 1 small green pepper
• 1pork bone
• 1 ham bone
• Few pieces ham skin (if any)
• 1 can tomato sauce
• 2 stalks green onion (cut into ½” lengths)
• 1 fresh tomato, chopped
• 1 chili pepper (optional)

Seasoning: Mixed in a bowl

• 1 tbsp. soyu
• 1 tbsp. liquor
• ½ tsp. sugar
• ½ tsp. ve-tsin
• 1 slice ginger, crushed
• 1 crushed garlic
• 1 tbsp. salt

Parboil the tripe twice, drain and cut into ½ inch strips. Cut the round onion and green pepper in ¾ inch squares. Heat a pan with a small amount of oil. Brown the onion lightly, add the tripe and seasoning and fry for 2 minutes. Add the remaining ingredients, except the green onion, add water to the level of the mixture. Simmer until tender. Add more water if necessary. Just before turning off the flame, add the green onion. Serve hot. Thicken with cornstarch if desired.