Boil the tripe for several hours till quite tender, then cut in very small pieces or in fine strips. Put the lard or butter in a sauté pan and, when hot, add the onion, very thinly sliced, the chopped tomatoes, the tripe, the herbs, garlic and parsley, and season with salt, pepper and nutmeg. Moisten with the white wine and mix thoroughly. Cover the frying pan, and put it in a slow oven for a few minutes. Serve, and garnish with the fried potatoes, and sprinkle with parsley and finely-chopped garlic.