Argentinian tripe soup

Ingredients for 4 servings:

• 1 kg tripe, pre-cooked, unleavened
• 1 m.-sized onion(s)
• 3 garlic cloves
• 3 chili peppers
• 125 g bacon cut into strips
• 5 tbsp, heaped spice mix (Chimichurri)
• 100 ml Sherry, medium
• 1 can tomato(s), finely chopped, 400 g
• 1 bottle of tomatoes, pureed, 700 ml
• n. B. Clarified butter
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the tripe into strips. Finely chop the onions, garlic, and chilies. First, heat some clarified butter in a saucepan, then sauté the bacon. Add the onions, garlic, and chilies, then the tripe and simmer briefly. Deglaze with sherry. Add the chimichurri and tomatoes, and simmer with the lid on for about 30 minutes.