Cut into dice, and saute in hot fat in which a sliced onion has been fried. Cook the tripe ten minutes, and cover with boiling water. Stew half an hour gently; season with salt, pepper, a great spoonful of tomato-juice, a tablespoonful of chopped celery and the same of parsley, and cook slowly until the tripe is tender and clear.

Before tripe is used it should be soaked five or six hours, then scraped clean, and simmered in hot water, slightly salted, for three hours longer. Drain and let it get cold. You can buy it ready for cooking in the markets.