Portuguese Tripe

• 1½ lbs prepared tripe, carefully washed and dried
• 1 onion, sliced into rings
• 4 tablespoons

Fry the onions in the oil, in a flameproof casserole, until the rings have separated and become transparent. Add the tripe, cut in small pieces, and brown lightly. Cook it rather fast at this stage or the tripe will get very juicy and won’t brown. Add the flour, tomatoes, garlic, herbs, salt and pepper, chillies and wine, and simmer covered in a slow oven, Reg 1½/290°, for one hour. This is a v