Cut honeycomb tripe in pieces 2 by 1½ inches, having 3 cupfuls. Put in a pan and place in oven that water may be drawn out. Cook 1 tablespoon onions, finely chopped, in 2 tablespoons fat, until golden brown, add tripe drained from water and cook 5 minutes. Sprinkle with salt and pepper and finely chopped parsley.