You will need
    • offal;
    • a weak solution of vinegar or potassium permanganate;
    • salt;
    • water;
    • 1 onion;
    • Bay leaf;
    • black peppercorns;
    • 50 g butter;
    • 3 cloves of garlic;
    • 2-3 tablespoons tomato paste;
    • 0.5 cups of water.
Instruction
1
The guts turn inside out. Thoroughly clean from the inner layer (mucosa of stomach). The whole fat from tripe, cut for cooking do not use. Rinse the cleaned tripe in a large amount of running water.
2
Clean the tripe soak in a weak vinegar solution (2-3%) or light pink solution of potassium permanganate for 2-3 hours to remove the peculiar smell. Rinse the tripe in water.
3
Grate the offal table salt and leave for 30 minutes. Rinse well. The tripe is now ready for further cooking.
4
The prepared tripe, put in a saucepan, cover with water and place on high heat.
5
As soon as the water boils, remove the pan from the fire. Drain the water.
6
Cover the tripe with cold water. Bring it to a boil, reduce heat, remove the foam from the surface of the water.
7
Cook the tripe to simmer for 4 hours.
8
30 minutes before end of cooking add to the pot a whole onion, Bay leaf, pepper peas. Salt the tripe is a good choice.
9
Boiled tripe put on a plate, cool, cut into small pieces.
10
In a pan melt 50 grams of butter.
11
Place cut tripe into the pan, cook, stirring occasionally, 10-15 minutes.
12
Add to tripe 3 crushed garlic cloves, and season with ground black pepper to taste.
13
Put in the fried tripe 2-3 tablespoons of tomato paste. Pour contents of the pan 0.5 cups of hot water. Simmer the mixture for 5 minutes on low heat.
14
As a side dish for braised tripe, prepare mashed potatoes, rice, buckwheat, pasta.

Bon appetit!