• Once you remove the tripe from the vacuum sealed package, drain any excess liquid. Chop into small ¾ inch pieces.
• Place the tripe, onion, garlic, and bay leaf in a large pot. Add enough water to cover and season with salt. Bring to a boil over high heat, then reduce to a simmer. Place the lid on the pot and cook until the tripe is tender about 2 to 2-½ hours. Remove the tripe using a slotted spoon and set aside.
• Heat oil in a large skillet over medium heat, then add the cooked and drained tripe and sauté for about 5 minutes. Stir in the chopped onions and garlic. Cook for 3 minutes, stirring from time to time.
• Add the tomatoes, stir, and cover to cook for 8 more minutes.
• Add the oregano and chopped cilantro. Season with salt and pepper. Keep cooking until most of the liquid has been reduced. Set aside.

TO FORM THE QUESADILLAS:

• Heat a skillet up to medium-high heat. Place the tortilla on the skillet to warm up on one side for about 20 seconds. Turn the tortilla over and add about 3 tablespoons of the tripe and 1½ tablespoons of shredded cheese.
• Fold the tortilla in half with the help of a spatula. Lightly brush with some vegetable oil and continue cooking. Flip the quesadilla over and continue to cook until the cheese is melted and the tortilla has started to get a golden-brown color. Brush this other side with vegetable oil, too. The quesadillas will take about 1½ minutes per side to cook.
• Repeat this process until you assemble all the quesadillas. To keep them warm while you finish, place them in a baking dish in a warm oven. Serve with Green Salsa.