Tripe, Parisian Style

Cut Julienne-shaped some carrots and celery roots, blanch them, drain and fry them in lard with minced onions and leeks; add the quarter of the same quantity of mushrooms cut into three-sixteenth inch squares, and two pounds of tripe cut into strips one inch and a half by one-quarter of an inch, and season with salt, pepper, a bunch of parsley garnished with thyme, bay leaf and a clove of garlic. Moisten to the height of the tripe with broth, boil up once, and then place it in the oven for one hour; skim off the fat, reduce the stock with a tomato sauce and soubise sauce; serve up the tripe, pouring the reduced sauce over.