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.
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.
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.
Grate the offal table salt and leave for 30 minutes. Rinse well. The tripe is now ready for further cooking.
The prepared tripe, put in a saucepan, cover with water and place on high heat.
As soon as the water boils, remove the pan from the fire. Drain the water.
Cover the tripe with cold water. Bring it to a boil, reduce heat, remove the foam from the surface of the water.
Cook the tripe to simmer for 4 hours.
30 minutes before end of cooking add to the pot a whole onion, Bay leaf, pepper peas. Salt the tripe is a good choice.
Boiled tripe put on a plate, cool, cut into small pieces.
In a pan melt 50 grams of butter.
Place cut tripe into the pan, cook, stirring occasionally, 10-15 minutes.
Add to tripe 3 crushed garlic cloves, and season with ground black pepper to taste.
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.
As a side dish for braised tripe, prepare mashed potatoes, rice, buckwheat, pasta.

Bon appetit!