Recipe Instructions In a large soup pot, combine the water with the salt, vinegar, onion quarters, peppercorns, garlic, and stock. Bring to a boil over medium heat and add the tripe. Reduce the heat and simmer partially covered for 1 1/2 hours. Remove and drain the tripe and, over medium heat, simmer the broth until it has reduced by half, down to about 4 cups (this will take at least 45 minutes). Strain the stock and reserve. When the tripe is cool enough to handle, cut it, against the grain, into 2- by 1/2-inch strips. Meanwhile, in a large heavy casserole, heat 2 tablespoons of the oil over medium-low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 to 6 minutes. Increase the heat to medium, add the prosciutto and cook for 2 minutes more, then add the garlic and cook for a further minute, until the aroma of the garlic is released. Add the celery, carrots, and white wine and simmer until the wine is reduced by about half. Add the reserved stock, tomatoes, bay leaf, red pepper, salt, black pepper, and tripe to the pan. Cover the pan tightly and reduce the heat to very low. Cook the tripe for 1 1/2 hours. About 20 minutes before the dish will be finished, stir the cornstarch mixture thoroughly into the casserole. In a large heavy skillet heat the remaining 2 tablespoons oil over high heat. Add the onion and all the peppers cook for 4 to 5 minutes, stirring frequently, until golden and slightly softened. Stir in the salt, pepper, parsley, and lemon juice, and remove from the heat. Serve the tripe in large shallow heated bowls, garnished with a generous spoonful of the pepper mixture. This recipe yields 6 servings.