| How To Cook: |
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1. Wash tripe well.
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2. Cook with the water over medium heat for 3 hours.
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3. Remove tripe (saving stock) and put through mixer or chop into small pieces.
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4. Season with salt and pepper and cook over low flame for 2 or 3 hours.
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SAUCE:
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1. Beat eggs well, gradually add lemon juice and beat again.
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2. Blend slowly with stock so, as not to curdle the eggs.
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3. If desired, garlic may be added to sauce.
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4. Serve egg sauce with soup and sprinkle with paprika.
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