Tripe Soup

Method

1. Rinse the tripe thoroughly under cold water, then cut it into small bite-sized strips and place it in a medium pot covered with water.
2. Bring the pot to a boil over high heat, skim off any foam that rises to the surface, then reduce the heat and simmer the tripe for approximately 30 minutes until tender.
3. While the tripe simmers, mince the garlic cloves and slice the red peppers, setting them aside for tempering.
4. In a small pan, melt the butter over medium heat, add the minced garlic and sliced red peppers, and sauté for 2 to 3 minutes until fragrant.
5. Pour the garlic and red pepper butter directly into the simmering tripe broth, stirring well to combine all the flavors.
6. Stir in the vinegar and allow the soup to simmer for an additional 3 minutes, adjusting the seasoning to taste before serving hot.