Ingredients
2-1/4 pounds tripe
2-3 carrots, diced
1-2 potatoes, diced
1 cup shelled peas
3-4 zucchini, finely chopped
1/2 cup chopped celery
salt and pepper

Directions
Cut tripe into narrow strips about 1/2-1 inch wide and 1-1/2-2 inches long. Parboil for 3-5 minutes, then throw away water. Return to flame with all the other ingredients and cook over very low flame, with enough water to barely cover, for 2-3 hours. Add more warm water in small amounts when necessary.

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