1. Combine the tripe, 1 tablespoon of the salt and water in a heavy 5- to 6-quart casserole, and bring to a boil over high heat, skimming off the scum and foam as they rise to the surface.
2. Reduce the heat to its lowest point, partially cover the casserole, and simmer for 2 hours, or until the tripe is tender. Drain the tripe through a large sieve or colander set over a deep bowl and set it aside. Reserve the cooking liquid.
3. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onion, garlic, green pepper and chilies and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato paste, coriander, capers, Worcestershire sauce, vinegar, oregano, and the remaining 2 teaspoons of salt and a liberal grinding of pepper.
5. Stirring frequently, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
6. Stir the tripe into the simmering sauce. (If the mixture is too thick for your taste, add up to 1cup of the reserved cooking liquid.) Bring to a boil, reduce the heat to low, cover tightly and simmer for 30 minutes.
7. Taste for seasoning and serve at once, directly from the casserole, accompanied by a bowl of grated cheese.
