Ingredients

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

Method

Thoroughly clean the tripe.
In a pot, heat the oil. Cook the onion until translucent. Add the garlic and Seven Colours Grill Seasoning^TM 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.