Tripe with Cooked Fine Herbs

Take some white, fresh, and well-cooked tripe; cut it into strips of one and a half by one inch, and fry them in butter. Fry separately in butter some chopped onions and shallots, some chopped fresh mushrooms, and when the latter have evaporated their moisture, add half as much chopped truffles as there are mushrooms, then put in the tripe, seasoning it all with salt, pepper, a little lemon juice, some meat glaze and a very little tomato puree, sprinkle over some chopped parsley.

VEAL (Veau).