Boiled Tripe

Scald fresh, thoroughly washed tripe, clean with a knife and wash again with cold water. Cut prepared tripe into squares or tie it into a roll with a kitchen string , put into a pot, cover with cold water, season with salt, pepper, and bay leaf, 1 carrot, 1 parsnip, 1 onion and cook 4-5 hours.

Cut boiled tripe into noodle shape and dress with white sauce made with tripe cooking liquid. If desired — add tomato paste to the white sauce. Boiled tripe could also be served cold, cut into thin slices or small pieces. Serve horseradish and vinegar sauce, cucumbers, tomato salad, or green cabbage salad on a side.