3 cups honeycomb tripe, cut into pieces 2 inches (5 cm) long by 1/2 inch (1.25 cm) wide
1 tablespoon finely chopped onion
2 tablespoons butter (about 1 tbsp / 28 g)
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Finely chopped fresh parsley, to taste
Instructions
1. Preheat the oven to 350°F (175°C). Cut the honeycomb tripe into pieces approximately 2 inches (5 cm) long by 1/2 inch (1.25 cm) wide, measuring out 3 cups total.
2. Spread the tripe pieces in a single layer on a rimmed baking sheet (approximately 13 x 18 inches / 33 x 46 cm). Place the pan in the oven and heat for 10-15 minutes, until visible moisture has been drawn out of the tripe and the surface looks damp rather than pooled with liquid. This step removes excess water so the tripe will brown rather than steam in the skillet.
3. In a cast-iron skillet over medium heat, cook 1 tablespoon of finely chopped onion in 2 tablespoons of butter. Stir frequently for 3-5 minutes, until the onion turns pale golden at the edges and smells sweet — a technique called shallow sautéing (cooking aromatics in fat over moderate heat until softened and lightly colored).
4. Drain the tripe of any accumulated liquid, then add it to the skillet. Cook over medium heat for 5 minutes, stirring occasionally, until the tripe is heated through, lightly coated in the butter, and beginning to show light golden color on the edges.
5. Season with salt and pepper to taste. Transfer to a warmed serving dish and scatter finely chopped fresh parsley over the top. Serve immediately.
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