Tripes et Gras Double: Mode de Caen (à la)

Lay on the bottom of a stewing pan, carrots, onions, seasoned and ox feet cut in fair sized pieces, add the tripe which is comprised of: The paunch, the honey comb bay, the manyplies and the reed, place a bunch of herbs with it lay the bones of the feet and slices of beef fat on top, moisten with cider, white wine, and brandy, cook slowly for 10 hours.