Preheat deep fryer to 180C.
Place remaining tablespoon oil in saucepan and set over medium heat. Add onion and garlic and cook until translucent. Add wine and cook for another minute. Add tomatoes and olives and allow to simmer until thickened and reduced. Add parsley and season and stir to combine. Remove from heat and set aside, keeping warm.
Place flour, cornflour and salt in a bowl and stir to combine. Add tripe and toss to coat. Place in deep fryer and fry until golden and crispy. Remove from oil and drain on paper towel.
To serve, place sauce on plates and top with tripe.

MasterChef

Crispy Tripe with Tomato Sauce