3 lbs. tripe

2 T vinegar

1 tsp salt

1/4 lb salt pork, cubed

1 (28 oz) can tomatoes

1 large onion, chopped

1 cup water

1/2 cup parsley, chopped

1 Hawaiian pepper chopped

1/2 cup chopped celery

1 cup raw elbow macaroni

1/4 tsp allspice

Wash tripe thoroughly in tap water, discarding fat. Place tripe in pot with water to cover, add vinegar and boil. Lower heat and simmer until tender, perhaps 1 - 1-1/2 hours. Remove and cool. Then slice as desired. Fry salt pork in large pot., then add tripe and brown lightly. Add onion, parsley, and celery, and saute. Add all the rest of the ingredients except macaroni. Bring to a boil then simmer for 30 minutes. Add macaroni, stir to blend. Cook another 8-10 minutes until macaroni is cooked. Serves 6.