Tripe Stew
3 Pounds Boiled Tripe 2 Tablespoons Lard 1 Tablespoon Butter 1 Cup Greens 6 Large Potatoes 3 Onions 3 Cloves 3 Garlic Cloves 1 Quart Tomatoes Few Dried Mushrooms Melt lard and butter in a stew kettle; add the onions, cloves, garlic, greens and parsley, all chopped fine. Strain tomatoes and add with the mushrooms.
Add the boiled tripe, cut in thin strips.
Add boiling water if too dry. Serve hot.