Heat 80 g (3 oz) butter in a pan, add 100 g (3½ oz) sliced onion and 80 g (3 oz) carrots cut in thin rounds and cook to a light brown; add 30 g (1 oz) flour and cook together as for a Brown Roux. Mix in 1 litre (1¾ pint or 4½ U.S. cups) White Bouillon and stir until it boils.
Add 1 kg (2¼ lb) cooked Gras Double or ordinary tripe cut in 3 cm (1⅕ in) squares; a pinch of salt and pepper and a Bouquet garni; cover and cook gently for 1 hour.
Ten minutes before it is finally cooked add a touch of crushed garlic and 100 g (3½ oz) sliced mushrooms, fried in a little butter.
Serve in a deep dish or timbale sprinkled with chopped parsley.