Stewed Tripe With Beans

Preparation:

Preparation: Wash the tripe for a long time in running water, cut it into strips and blanch it for ten minutes in lightly salted water and flavor it with half an onion staked with cloves. Drain the tripe eliminating the water. Cut the remaining onion, carrots and celery into strips, or mince them. Put a saucepan on the fire with the butter and a few spoonfuls of oil, add the vegetables and let them dry, add the tripe, salt and pepper, stir and add the tomatoes previously blanched in boiling water, peeled and passed through a sieve. Cover and cook for an hour. During cooking add, from time to time, a little water in which you have melted the stock cube. Halfway through cooking, add the beans, stirring occasionally. Sprinkle the tripe, before removing it from the heat, with the parsley. Serve it immediately on the table, taking care to heat the diners' dishes in the chafing dish if you want it to stay warm.