Tripe, which is usually simmered for a long time, is sliced paper-thin in this recipe, briefly marinated, and cooked directly over hot coals. The thin slices become crisp without a long simmer.
Toss the thinly sliced tripe with olive oil, lemon juice, crushed garlic, thyme, and salt.
Let the marinated slices rest for 5 minutes.
Grill the slices quickly over hot coals for 1 minute per side, 2 minutes total.
Be sure to buy tripe that has been cleaned and lightly simmered. Raw tripe will not become tender enough on the grill, even when thinly sliced. If the slices are not paper-thin, the short cooking time will leave the inside tough.
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