Tripe With Tomatoes
Parboiled instructions by:
Green tripe is the stomach lining basically unchanged from the way it came out of the cow. As its name implies, it has a greenish or grayish color. It needs to be thoroughly emptied and cleaned before cooking (see below).
Cleaned tripe is tripe that has been rinsed and cleaned to remove the stomach contents. It's lighter in color and requires less preparation on your part in terms of cleaning and rinsing.
Bleached (or "Blanched") tripe is tripe that has been cleaned, then soaked in chlorine to kill germs, giving it a very pale color. It's the cleanest type of tripe you can buy, but, unfortunately, it must be rinsed several times to remove the strong chlorine odor and taste.
Rub the tripe with rock salt, loosening any small undigested bits (or "grit"). Rinse thoroughly with cold water. If necessary, use a clean toothbrush for hard to reach places. By doing this, you empty the stomach lining of any remnant pieces of partially digested food. Repeat until you see no more grit.
Soak the tripe for one hour in a dilute solution made by mixing a tablespoon or two of hydrogen peroxide with enough water to cover the tripe (turning and squeezing the tripe occasionally). Hydrogen peroxide is a disinfectant and a bleaching agent.
Discard the hydrogen peroxide solution and rinse the tripe thoroughly several times with water (squeezing as you do so). Trim edges that still appear unclean. The resulting tripe should be free from any obnoxious odor.
After soaking, scrape the interior of the tripe with a knife to remove the inner membrane. Stomach lining is a complex tissue, parts of it are good to eat, but other parts aren't. The interior membrane should be removed if it hasn't.
Be sure to wash your hands after handling raw tripe, even if you've already cleaned it meticulously.
Brown the onions and garlic lightly in oil, remove the garlic and toss out.
Add the tripe and cook an additional 20 to 25 minutes.
Serve very hot