Scrape off any hardened fat on the tripe then slice into thin strips.
Heat the olive oil in a pan. Add the tripe. Season with salt and pepper. Cook until lightly browned.
Add the onion, garlic and chili slices. Stir and cook for a few seconds then turn off the heat.
Squeeze the lemon juice onto the browned tripe. Stir a few times.
Assemble your sandwiches.
Spread the bread with mayo. Cover the bottom half or slice with lettuce leaves. Add cheese. Pile on the trips. Top with tomato slices. Cover with the top half or slice of bread. Enjoy your tripe, lettuce and tomato sandwich.
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