---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TRIPE***
  Categories: Italian, Meats, Mrs. g, Main dish
       Yield: 1 servings
  
            - G. Granaroli XBRG76A
       3 lb Honyeycomb tripe
       4 tb Butter
       4 tb Olive oil
       1 lg Onion sliced
     1/3 c  Fresh chopped parsley
       8 oz Can tomato sauce
       1 c  Water
            Salt and pepper to taste
  
   Parboil the tripe for about 1 hour. When cool enough
   to handle, cut into strips about 1“by 3”. Saute onion
   in butter and olive oil. When they are golden add the
   rest of the ingredients andmix well. Simmer for 1 1/2
   to 2 hours or until tender. If needed, add a bit more
   water at the end to make just a bit of sauce to soak
   up with some good crusty bread. Serve hot with grated
   cheese on the side. Don`t forget the bread.
    Variation: with a few minor adjustments, you can use
   this as a pasta sauce. Cut the tripe a bit smaller and
   add about 4 more oz of tomato sauce and 1/2 cup of dry
   wine, white or red. This will give you more sauce for
   the spaghetti. Don`t forget to adjust the salt and
   pepper.
  
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