(Traditional Recipe)

Servings: 4 portions

Ingredients:

• • 2 kgs Tripe
  • A handful of coarse sea salt
  • A Slice of lemon
  • 4 Onions, finely chopped
  • 4 Juiced Tomatoes
  • 2 Aubergines
  • Parmesan cheese
  • 8 Eggs
  • Maltese ham
  • Pork or beef lard
  • Biscuit crumbs

Method/Preparation:

1. 1. Make sure that the tripe is clean. Open it up with a pair of scissors or a knife, and rub it with the salt and lemon twice over. Then rinse well under running water.
   2. Boil the tripe, and then cut into small pieces.
   3. Fry the tripe together with the chopped onions.
   4. Put some tomato juice over the tripe and onions.
   5. Cut two aubergines into small circles and after lowering the flame, fry them with the tripe in the pork/beef fat.
   6. Add some parmesan, the eight eggs and some Maltese ham to the mix.
   7. Rub pork or beef fat over a deep dish and prepare a layer of aubergines and a layer of tripe until the dish is full.
   8. On the top of these layers put some shredded parmesan cheese along with the biscuit crumbs.
   9. Put the dish in the oven until the tripe is seared.