Mondongo Fiambre (gut)

process
shape the tripe into a rectangle and season it
brown the finely chopped onion in the oil and let cool.
Add the bread soaked in milk and drained, the grated cheese, the parsley and garlic, the lightly beaten egg, and the chopped olives.
Mix well and place a layer of the mixture on the tripe previously smeared with a few drops of oil.
roll up the tripe, tie it with a string, closing the ends and wrap it in a cloth.
put it to boil for about two and a half hours. let it cool down before removing the cloth and piolin and serving it cut into slices.
it can be served with a Russian salad.
notes: this is a delicious option of the well-known cold meat matambre. Also as in that delicious cold meat, give the imagination a chance. Try new ingredients and you will see the great possibilities you will have.
to friends who reside in countries where the consumption of beef is not common, that is, the viscera, simply do not be intimidated. You will see that they are worth trying.