2 lb. tripe washed well in salt water, soak in cold water
1/4 c. oil, olive
1 sm. celery heart cut in pieces desired
1 sm. onion, cut in thin slices
1 (#2 1/2) can tomatoes

After tripe has been washed well, par boil for 15 minutes. Cool and cut into strips or pieces. Pour oil into a saucepan, add a few pieces of tripe, 1/4 cup of the celery and 1/4 cup of the onion and brown all ingredients. Then add tomatoes and the rest of the celery and onions, cook for about 1 hour, then add tripe, cook until tender. Tomatoes may be cooked prior to adding to the saucepan. This makes for a better sauce.