In a kettle, cover tripe with water. Boil for 10 minutes, drain and rinse very well.
Cover tripe with water again and simmer until tender.
Drain and cut into strips. Soak liver strips in a mixture of vinegar, salt and pepper for 15 minutes; drain and reserve marinade.
Saute garlic, onions and tomatoes. Add liver and saute for about 5 minutes, then press liver strips against the pan with the back of spoon to extract some of the juice.
Add the marinade, tripe, sugar, and seasoning. Bring to a boil and simmer for a few minutes.
Add radish and continue cooking until radish is tender. Serve hot. Good for 8 persons.