Tripe Stew

• 3 lb honeycomb tripe, cleaned
• 2 teaspoons salt
• 2 slices bacon, chopped
• 2 cloves garlic, minced
• 2 tablespoons vinegar
• 1 large onion, chopped
• 2 cans (8 oz size) tomato sauce
• 1/3 cup minced parsley
• 1 cup water
• 1/2 teaspoon pepper

Put tripe into a large sauce pot; cover with water. Add salt; bring to a boil. Lower heat and simmer for 2 to 3 hours or until tender; drain. Cut tripe into 1 1/2 x 1/4-inch strips. Fry bacon until crisp. Add tripe, garlic, vinegar, and onion; cook 5 minutes. Stir in remaining ingredients; cook 10 more minutes.

Makes 6 servings.