Tripe Catalane

• 2 lb tripe, and seasoned
• stock to cook it in
• composed of 1 quart of water

Wash the tripe well and put it in a large stewpot with the water, wine, vegetables, and herbs, and let it simmer for not less than 2 hours or until it is tender.

Take it out of the stock and cut it up into small pieces. Chop the onion finely and skin and cut up the tomatoes. Melt the lard in a shallow pan and when it is hot sauté the tripe, the chopped onion, and tomatoes in it. Add the