Clean the tripe and wash in several waters. Blanch it in boiling salted water, drain and wash again in cold water. Put the tripe in a saucepan of boiling water and simmer for 5 to 6 hours. Remove from the water and cut in 2 inch lengths. Melt 3 ozs. of butter in a saucepan, stir in 2 ozs. of flour and, when brown, dilute with a few tablespoons of stock. Add this roux to 2 quarts of stock, with 2 carrots, 1 onion, 2 sticks of celery, all sliced, mixed herbs, a little ginger, nutmeg, cloves, salt, pepper and cayenne. Bring to the boil and simmer for 15 minutes. Then add the tripe, cover and simmer for several hours till tender. Serve with chopped marjoram and grated Gruyère cheese.