Tripe, usually simmered for hours, is sliced paper-thin here and grilled straight over the coals after a short marinade. Slicing it thin means no long boiling is needed to get a pleasantly crisp texture.
Toss the thinly sliced tripe with olive oil, lemon juice, crushed garlic, thyme and salt.
Let the marinated slices sit for 5 minutes.
Grill the slices quickly over hot coals, about 1 minute per side, for 2 minutes total.
Make sure the tripe you use is already cleaned and lightly pre-boiled — even sliced thin, raw tripe will not soften enough on the grill. If the slices are not paper-thin, the short cooking time leaves the centre tough.
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