Tripe and Chorizo Stew

2 1/2 lb tripe
1 lg lemon, juiced
1 lg lime, juiced
2 lg onions, chopped
1lb chorizo or linguica sausage
1-2 Tbsp butter
1-2 Tbsp olive oil
1 handful tomatoes, dried
1 bottle wine, white
1/2 bunch parsley, chopped
1/2 bunch coriander, chopped
salt and pepper

Wash tripe and remove any fat. Cut into 1" squares. Pour lemon and limejuice over, mix well, and allow to marinate in the refrigerator 1 - 4 hours.

Place tripe and juices in pan, cover with water and bring to a boil. Remove tripe and reserve.

Slice the sausage into 1/4" thick rounds and in a pan sufficiently large to hold the tripe and other ingredients, put a little of the olive oil and brown the sausage rounds. Remove sausage and reserve. Pour of some of the fat and in the remainder, cook the onion until barely browned. Add more butter and/or oil as needed. When the onion is cooked add the parsley and coriander and fry briefly.

Return the sausage and the tripe to the pan, add the tomatoes and enough wine to barely cover. Bring to a slow simmer and cook covered for 1 1/2 to 2 1/2 hours, stirring occasionally, until the tripe reaches the desired degree of tenderness. During cooking, add wine or remove cover to obtain desired consistency. The resulting stew should be very moist to barely soupy. Taste and adjust seasoning after about 1 hour of cooking.

Garnish with chopped parsley or coriander and serve with lemon or lime wedges.