1. Peel the potatoes and cut them into cubes. Cut the carrots into slices and chop the onion thin. In a frying pen with oil, turn the onion brown and fry the carrots. Then, add potatoes, peas and tripe.
2. Add the wine and let it evaporate. Add the boiling stock, salt and pepper, and let it cook until the tripe and the potatoes are tender, without lid.
You can add some chili in order to make this course spicy.