Tomato tripe with miso

Slice the onion thinly. Rinse the tripe and drain well. Cut it into small pieces. Put oil in a pan and sauté the onion; then add the tripe, season with salt and pepper and cook for 10 minutes, turning occasionally. Add the peeled tomato and cook on low heat for 30-40 minutes. Meanwhile, put the miso in a bowl, add some of the sauce by taking it from the pan and dissolve the miso. When the tripe is cooked, add the miso prepared earlier and cook for about 10 minutes more (If you like spicy flavor, add doubanjiang sauce at the end of cooking).

Source: https://www.unagiapponeseincucina.com/trippa-al-pomodoro-con-miso/