Vampi

• 2 pounds tripe
• 1 medium-size onion, chopped
• 2 tablespoons vegetable oil or lard
• 1 rounded tablespoon all-purpose flour
• 2 tablespoons chopped parsley
• 1/4 cup tomato sauce
• 1 tablespoon sweet paprika
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 cups vegetable stock. (See note)

1. Wash the tripe well.
2. Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.
3. Drain the tripe, let cool and slice into strips about 1/4 inch wide and 2 inches long.
4. In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.
5. Blend in the flour and cook, stirring, for a minute or two.
6. Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well.
7. Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency.
8. Add more salt and pepper if necessary.
9. Remove bay leaf and serve.

tripe, onion, vegetable oil, flour, parsley, tomato sauce, sweet paprika, bay leaf, salt, freshly ground pepper, vegetable stock

Taken from cooking.nytimes.com/recipes/2754 (may not work)