Tripe Sandwich

• 100 g (3½ oz) pre-cooked tripe, finely diced
• sunflower oil
• 2

Drizzle the tripe with some sunflower oil, and sauté on the grill or in a frying pan over medium-high heat for about 15 minutes. Add the capsicums to the tripe towards the end of the cooking time, to soften, then open up the baguette lengthways and fill with this mixture. Season with the thyme and chilli flakes, chilli oil and salt to taste. Serve hot.