Tripe, Creole Style

Tripe fried with onion, green pepper and chopped tomato.

Cut one and one-half pounds of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half of a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one chopped tomato and one-half pint of Spanish sauce, and season with one pinch of salt and half a pinch of pepper, adding a garnished bouquet, also a crushed clove of garlic. Cook for ten minutes, and serve with one teaspoonful of chopped parsley sprinkled over.