Vampi

Directions

1. 1
   Wash the tripe well.
2. 2
   Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.
3. 3
   Drain the tripe, let cool and slice into strips about 1/4 inch wide and 2 inches long.
4. 4
   In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.
5. 5
   Blend in the flour and cook, stirring, for a minute or two.
6. 6
   Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well.
7. 7
   Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency.
8. 8
   Add more salt and pepper if necessary.
9. 9
   Remove bay leaf and serve.