Step 1 – Remove any excess fat from the tripe. Soak the tripe in water with vinegar and salt for 4 hours.
Step 2 – Next, drain, rinse and cook in a pot with a generous amount of water. Add the salt, celery stalks, parsley and oregano. Cook for 40 minutes or until tender.
Step 3 – Once the tripe is cooked, drain using a colander and cut into strips, then set aside.
Step 4 – Sauté the onion and garlic in a separate pan in a small amount of oil. Add the carrots, pepper and season with salt, paprika and fresh oregano. Add white wine and then stir in the tripe. Cook for 3 minutes. Add the peas and cook for another 5 minutes, or until the peas are done.
Step 5 – If the mixture is too dry, add some of the broth from the pot you used to cook the tripe.
Step 6 – Correct the salt. Serve hot with rice and home fries.