| How To Cook: |
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1. Heat the oil and lightly fry the minced onions and garlic, then add the blanched and minced tripe and brown it lightly, stirring constantly.
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2. Sprinkle with flour, add seasonings, stir and moisten with the stock and the wine or cider; simmer for 2 hours.
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3. Add the tomato puree and simmer for another 1¼ hour.
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4. Check the seasoning and serve very hot.
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