1 pound bacon cut into bite size pieces
1 small onion, chopped
1 orange bell pepper, chopped
2 carrots, chopped
1 pound beef chorizo
1 cup marinara sauce, I used Bertolli organic garlic and basil marinara sause
3 pounds honeycomb tripe
1 cup water
Boil tripe for 20 minutes to soften. Strain and cut into pieces when cool enough to handle. Set aside.
Cook bacon in a pan until brown. Drain fat and leave a bit.
Saute onion in the same pan. Then add in the carrots and bell pepper.
Add the beef chorizo and mix until it becomes part of the sauce.
Add the marinara sauce. Add a cup of water. Simmer for 5 minutes.
Add the tripe and season with salt and pepper.