How to make
Pour cold water over the thoroughly cleaned tripe, boil and strain it, pour the hot broth on, add salt and boil until soft - the fastest way to do this is to use a pressure cooker.
Clean the julienned vegetable roots, add a piece of butter and boil them in a little water until soft. Cut the tripe into strips 1 1/2″ (4 cm) long and make a light roux from the butter and flour, dilute it with broth from the tripe and boil.
Add the vegetable roots, tripe, salt and boil. Before serving, sprinkle with finely chopped parsley.
