Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown.

Only the French could honour a boiled tripe sausage with such a glorious name.

This veteran's boiled tripe, tougher than leather, formed the main item of the repast.

Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner.