Tripe Stew  
Recipe Number: 1325470468
Contributor: Steve
3-4 lbs Honeycomb Tripe
3 Carrots, sliced diagonally into 2 inch pieces
3 stalks Celery sliced diagonally into 2 inch pieces
2 round Onions sliced
1 can Stewed tomatoes
1 can Campbell's tomato soup
2 cans Swanson chicken broth
4 C Water, add more if needed
Hawaiian salt to taste
Black pepper to taste
2 thumb sized ginger crushed
2 cloves garlic crushed
Cornstarch slurry for thickening
Cooking Instructions
Prepare Tripe by placing in a large pot of boiling water with a little Hawaiian salt. Turn down heat and simmer till fork tender. Drain, slice into bite sized pieces and set aside. In a large pot add water, tomato soup, stewed tomatoes, chicken broth, salt and pepper to taste and bring to boil. Add all vegetables and tripe to pot. simmer till vegetables are cooked. Thicken with cornstarch to consistency you want.
Additional Comments
Serve with rice or poi. Optional: Green bell peppers