Clean the tripe thoroughly. Tripe has a high fat content, so remove and discard all fat and stringy bits. If you are mixing with intestines, pipe water through each intestine.

By the time you have cleaned and discarded the unwanted bits, you will be left with about 2.5kgs of tripe.

Put the tripe and intestines in cold water, vinegar, squeeze in the lemon and toss in the peels and soak for about an hour, this helps kill bacteria. Clean the heart in the same way and cut it into large chunks.

Rinse once more and place in a pressure cooker on medium heat for about 1.5 hours. Drain and discard all the liquid.

Take the tripe, intestines etc. and leave to cool, once cooled then slice into bite sized pieces and place into medium to large pot.

To the pot, add the chopped onions, bay leaves, garlic, thyme, garlic, Worcestershire sauce, cayenne pepper together with two cups of water and braise on low heat for 2 hours.

Finally mix in the mash, salt and pepper. Serve with pap, ting or steamed dumpling.