INGREDIENTS

the tripe of sheep are
made up of the parts fatty of the large intestine, the stomach and the
lung. Proportions for the tripe of 2 sheep: - 2 spoonfuls
with sweet pepper soup - 1 half has a cast in groundnut oil - 1/2
spoonful with pepper coffee extremely crushed - 2 crushed cloves of
garlic Manner

PREPARATION

of washing them: To soak the large intestine in water very hot, but
nonebullient, a few minutes, then to scrape it vigorously knife until
it is quite white. To make bleach with ebullient water, lung and
stomach. To cut the whole approximately of square pieces of 3
side cm. To rub then vigorously and to brew all these pieces in
salt; to wash with large water, to rinse several times in clear
water. To put in a pot at the expenses. To cover water
until the following day then to drain. To put the tripe in a
casserole, to salt, add sweet pepper, garlic, strong pepper and oil,
to cover water. To cook with cover on average fire during 3 good
hours approximately. At the end of the cooking, to add 1
equivocal to the three quarters full with vinegar and 1 spoonful with
coffee shaves cumin. To let reduce until obtaining a consistent
sauce. To check the seasoning and to withdraw fire. To be
useful extreme.