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1. Wash some uncooked tripe and soak for 24 hours, changing the water several times, then add some parsley, one or two bay leaves, 1 clove and a little nutmeg and boil till tender, which may take about 5 hours cooking.
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2. The boiling should be very gentle indeed.
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3. Drain the tripe, cut it in square pieces and rub these with salt and pepper; dip in a thin batter of flour and water and then in breadcrumbs.
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4. Fry in hot cooking fat in an open frying pan and serve on a hot dish with brown or mustard sauce.
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