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Stewed Tripe, Creole

Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Heat two tablespoons oil in a frying pan, add two finely minced green peppers, two small, finely sliced onions, and brown them for ten minutes, occasionally stirring. Add four peeled and crushed red tomatoes, half bean finely chopped garlic, half teaspoon freshly chopped parsley and half teaspoon each salt and sugar. Mix all well and let gently cook for thirty minutes, frequently mixing meanwhile, and keep hot. Heat a tablespoon oil in a frying pan, add the tripe, season with half teaspoon salt and two saltspoons pepper, mix a little and briskly fry for fifteen minutes, frequently tossing meanwhile. Drain the tripe on a sieve and add it to the Creole sauce, mix well, cook for five minutes more, dress on a hot, deep dish and serve.