300 g Lamb tripe
1 Tbsp Oil
1 medium Onion, finely chopped 
1 clove Garlic, chopped 
1 Tbsp Seven Colours Grill SeasoningTM
1 Carrot, chopped 
1 Celery stalk, chopped 
2 cups Beef stock
1 Bouquet garni


Thoroughly clean the tripe.
In a pot, heat the oil. Cook the onion until translucent. Add the garlic and Seven Colours Grill SeasoningTM and stir. Add the carrot and celery, and mix well.
Add the tripe. Pour in the stock. Add the bouquet garni.
Cook on medium heat for 2 hours or until meat is tender.
TIP: If the liquid reduces too much during cooking, add more stock.