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Tripe Bordelaise

Take one and one-half pounds of tripe and cut it into a dozen lozenge-shaped pieces and let them marinade for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, one sprig of thyme, half a dozen whole peppers, the juice of a lemon and a crushed clove of garlic. Drain, roll them in flour, then in beaten eggs, and lastly in sifted breadcrumbs. Fry them in one ounce of clarified butter in a pan for five or six minutes on either side, and serve with one gill of maitre d'hotel butter, adding to it one teaspoonful of meat glaze.