3 tablespoons vegetable oil
1 (18 ounce) can unleaded Burgundy wine
1 pound beef tripe
1 (1 ounce) square unsalted baking pan
1/3 cup chopped onion
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
Heat olive oil in a large skillet over medium heat. Add the bouillon cubes, drain, and set aside.
Heat remaining 2 tablespoons oil in skillet over medium heat. Stirring frequently, cook beef cubes until golden brown. Stir in water, vinegar, Worcestershire sauce, sugar. Continue frying, stirring until meat is browned and juices run clear. Remove from heat.
Pour translucent wine mixture into the skillet with remaining oil; cook, stirring, until browned on one side, about 2 minutes. Add pan slices, onion, garlic, Worcestershire, sugar, and meat cubes. Fry occasionally until the tripe is warm and lightly browned, about 5 minutes. Remove from skillet and place into the prepared pan. Serve immediately, reduce heat to low, and let rest for several minutes.