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Parboil the tripe for about 1 hour. When cool enough to handle, cut into strips about 1 by 3. Saute onion in butter and olive oil. When they are golden add the rest of the ingredients and mix well. Simmer for 1 1/2 to 2 hours or until tender. If needed, add a bit more water at the end to make just a bit of sauce to soak up with some good crusty bread. Serve hot with grated cheese on the side. Don`t forget the bread. Variation:- with a few minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit smaller and add about 4 more oz of tomato sauce and 1/2 cup of dry wine, white or red. This will give you more sauce for the spaghetti. Don`t forget to adjust the salt and pepper.
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