Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown. Stir in 1
tablespoonful of flour; add 1 cup of stock, 1 bay−leaf, some thyme and parsley; let boil. Season with salt,
pepper and lemon−juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one−half hour and
serve.
