Little Tripe à la Sultana

Ingredients

• 1 Milk-fed lamb tripe (pancita de cordero de leche)
• White onion, chopped
• 1 clove Garlic, ground
• Oregano
• Pepper, ground
• Oil
• Vinegar
• Lettuce (lechuga) and hearts (cogollos)

Instructions

1. Wash, scrape and cook the milk-fed lamb tripe, then chop it very finely.
2. Set it to cure two hours with chopped white onion, ground garlic, oregano, ground pepper, oil and vinegar.
3. Serve over lettuce leaves, topped with lettuce hearts dressed in oil and vinegar.