Stuffed tripe in the style of Folques

wash the tripe well under running water, rubbing it with salt and lemon.
leave the tripe overnight in lemon, salt and crushed garlic cloves.
cut the meat into small pieces, season with salt, pepper, nutmeg, chopped garlic, cumin and piri-piri.
leave to marinate for the next day, preferably in a clay container.
the next day cut the bread into very small pieces, add the beaten eggs with yolk and white, add the meat and knead everything very well so that the bread is undone.
rinse the tripe with cold water and fill it with this dough, so that it is not too full and sews the opening of the trench with a needle and sewing thread.
place the tripe in a pot with boiling water and, when it is swollen, prick it with a needle to extract air and not let it burst.
remove the tripe from the boiling water, wrap it in a very cold cloth and tie it with string around it. put it back in the pan with boiling water and cook for 2 hours to 2 hours and 30 minutes.
while you are cooking you should prick the tripe from time to time with the same needle, so that it does not burst.
after cooked, serve it cut in slices and accompanied with salad and french fries.
note: there are those who take the tripe in the oven at the end of the stew, to brown, but for this it must be previously greased with lard.