How to make
Wash the tripe and tongue well and boil them in a pressure cooker with a few grains of allspice and bay leaf.
If you're boiling them in an ordinary pot, it will take much longer.
Immediately after they are boiled, while the tongue is still warm, peel it and clean it. Cut the tongue and tripe into pieces.
You can prepare them in larger quantities in advance and freeze them.
Heat 2 tablespoons oil in a pan and add the butter. Put the onion heads cut into crescents to fry first and after the onions aquire a golden color, transfer them with a slotted spoon and distribute them evenly in the prepared in advance portion plates.
Fry the sliced tongue and tripe in the same fat for a few minutes and then add the white wine. Sprinkle them with as much salt and black pepper as you desire and leave them for a few more minutes under a lid.
Arrange them on the plates, garnish them with a fresh lettuce leaf and hot peppers and serve the appetizer while it's hot.
Serve the appetizer with wine or beer.
Enjoy your meal and cheers!
The stewed pork tongue with tripe and onions in butter is ready.
