Ingredients:

2 pounds honeycomb tripe
1/2 cup paprika oil
1 medium onion,finely chopped
1 red bell pepper,seeded and chopped,or 2 canned pimientos,chopped
1/4 cup parsley,chopped
1/2 teaspoon oregano
1 fresh hot red pepper,seeded and chopped, or 1/2 teaspoon cayenne
salt, freshly ground pepper
1 cup fresh breadcrumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 hardboiled egg, sliced

Methods:

1. Put the tripe into a large saucepan or flameproof casserole with cold, unsalted water to cover, bring to a boil, lower the heat,and simmer,covered, until the trope is barely tender, about 1 to 2 hours.Taste during the cooking period as tripe varies greatly.Drain, cut the tripe into strips about 1/2 inch by 2 inches, and set aside. Reserve the stock.
2. Heat the paprika oil in the saucepan and add the onion and bell pepper. If using pimientos, add later with the parsley. Saute until the onion and pepper are soft. Add the parsley, oregano, hot pepper or cayenne, salt and freshly ground pepper to taste, and the pimientos, if using. Stir to mix, and simmer, uncovered, for about 5 minutes, or until well blended.
3. Put the breadcrumbs and milk into a small saucepan and cook, stirring from time to time, for about 5 minutes. Puree in a blender or food processor.This step is not absolutely necessary but it does give a finer textured sauce. Add the breadcrumb sauce to the casserole, stirring to mix. Add the tripe. If the sauce is very thick, thin with 1/2 cup or more of the reserved tripe stock. Simmer, uncovered, over very low heat, stirring from time to time, for 20 minutes to blend the flavors. Pour into a heated serving dish. Sprinkle with the grated cheese and garnish with the hardboiled egg slices. Serve with crusty bread and a green salad.