Tripe Soup

Preparation:

Preparation: Boil the tripe again in salted water, dry it and cut it into thin strips. Cut the onions into wedges and put them in a pan with the tripe, salt, lard and enough water to cover everything well. Cook for about an hour in a covered container. Slice the bread, toast it, rub it with hot pepper and put it on the bottom of the bowl. Pour over the hot soup and serve sprinkled with pecorino