Tripe (thing)

• 2 qts homemade tomato juice or 2 cans purchased tomato puree with 1 can of water
• 2-2 1/2 lbs of tripe
• 2-3 carrots
• 1/4 tsp crushed hot pepper flakes
• 2-3 smoked pork hocks

Place the tomato juice in large pot and bring to a boil. Peel and slice the carrots and place in the hot tomato juice along with the hot pepper flakes. Add in the pork hocks. Reduce the heat and the the tomato juice to simmer.

Meanwhile, scrape off the fat from the bottom of the tripe. Cut the tripe into small squares and parboil about four times, each time changing the water.

Drain the tripe and add to the tomato sauce. Cook the mixture about 2 hours.