2 lbs fresh honeycomb tripe (not pickled)
4-5 quarts water
5-6 large whole cloves garlic, peeled
4 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 teaspoon whole peppercorns
1 15 oz can Hunt's or Pomi tomato sauce or puree
1/4 teaspoon basil (optional)

Wash the tripe and place in a large stockpot with water, garlic cloves, bay leaves, red pepper flakes, salt and peppercorns.

Bring water to a boil for 1-2 minutes; reduce heat to a simmer. Cook for 1-2 hours over low heat until the tripe is tender, but has some resistance (not soft).

Drain. Use kitchen scissors to slice the tripe into 1/2 inch wide X 2 1/2 inch long strips.

Combine the tomato sauce with the basil and heat for 1-2 minutes; pour over tripe and serve. On hot Summer nights, the sauce may be served without being heated. The sauce is best with a fresh, uncooked taste.

A puree of fresh ripe tomatoes may be quickly prepared in the blender when ripe tomatoes are in season.

Submitted by: CM