Beef Tripe Stew

Ingredients

 * 1 kg fresh tripe, well cleaned and parboiled in abundant water, seasoned with salt and bay leaf, cut up in 5 cm long strips
 * ½ cup of oil
 * 1 large onion, sliced in very thin rounds
 * 1 large tomato, peeled, seeded, chopped
 * 1 teaspoon of dry oregano, or better a fresh sprig
 * 2 rounded tablespoons tomato paste
 * 2 cups of rice
 * 3 cups boiling water or beef stock, tripe broth may also be used
 * ½ cup peas, or more to taste
 * white boiled potatoes, in rounds

Directions

 * 1) Parboil tripe in a lot of water,season with a little salt and a bay leaf, drain and cut in rather thin stripes, no more than 5 cm long.
 * 2) Tripe may also be cut in small squares,of about 2 cm to each side.
 * 3) Prepare a sauce with oil, onion, tomato, oregano and tomato paste, frying all ingredients for about 5minutes.
 * 4) Add then tripe stripes 1 cup broth or boiling water and cook until tender and almost done.
 * 5) Watch pot all the while so that it does not dry up.
 * 6) Finally add rice, cover with more boiling water and simmer 15 more minutes or until rice is done.
 * 7) Add peas, heat through and remove from fire.
 * 8) This stew may also be finished in the oven in a covered dish.
 * 9) Always let stand a few minutes before serving.
 * 10) Must be a little moist, never dry, with a thin and runny sauce.
 * 11) The usual accompaniment is some white boiled potatoes.