For this purpose the tripe should be previously boiled in milk or stock for half an hour, and when cold, each piece dipped separately in some frying batter, No. 288, and fried crisp in some hot frying fat or lard; when done, dish up with fried parsley on a napkin, and some tomata, piquante, poor-man's, Provencale, or Lyonnaise sauce, served separately in a sauce-boat.