Preparation / Directions:
Preheat oven to 180°C: 350°F: Gas 4
Cut the tripe into thin strips and marinate in the oil and vinegar for half an hour.
Slice the onions and mushrooms, and sauté in the butter for two or three minutes, remove and allow to cool slightly.
Mix in the flour and mix in the tomato puree (about 2 tbsp) with the water.
Season with salt and pepper.
Grease an oven-proof casserole and put in half the tripe.
Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs.
Repeat and pour over the tomato sauce.
Top with the breadcrumbs.
Bake in the oven for 30 minutes.
Remove and garnish with chopped parsley before serving.
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