Tripe with Spicy Tomato Sauce

Serves Four

1 1/4 lb tripe

3 oz olive oil

2 1/2 cups diced tomatoes in sauce

1 cup finely chopped onion

1 cup sliced or diced carrots

1/2 cup diced scallion

1/2 cup diced celery

2 cloves diced garlic

1 tsp Herbs De Provence 

1 cup white wine

1-2 tbsp Asian garlic-chili paste (depending on how spicy you like your creations)

4 medium potatoes, peeled and sliced into wedges.

Fill a 4 quart pot halfway with water. Add one bay leaf and half of a fresh lemon.

Wash tripe and place in water.

Simmer for about 2 1/2 to 3 hours. The tripe should be very tender.

When tender, remove from the water and pat dry.

Place on a cutting board and cut into small 1/2 inch by 2 inch strips.

In a 4 quart sauce pan over medium heat, heat the oil, then add the chopped onion and garlic. 

Sauté for about 3-4 minutes, then add the tripe, chili paste, half the wine, herbs,  and tomato sauce.

Simmer for 30 minutes over low heat.

Add the remaining wine, carrots, celery and potatoes and simmer for about 15-20 minutes longer until the potatoes are tender.

The scallions can be added with the carrots and celery or use as a garnish for serving.

Kale Chips

One bunch Kale

Olive or Vegetable oil to taste

Pepper to taste

Salt (optional)

Remove stem and vein from the kale leaves.

Wash and pat dry or spin dry in a salad tumbler.

Lightly oil a baking sheet.

In a bowl, place the kale leaves and lightly toss in oil. 

The leaves should be lightly coated, not oily.

Season with pepper, salt is optional.

Place in a 350 degree oven for approximately 15-20 minutes, until the leaves become crisp.

This is an interesting and healthy snack. Enjoy.