Roll up pieces of beef tripe with ham and a bunch of parsley in the middle. Cook for a couple of hours so that they are tender and tasty. The intestine has to be very well washed, with boiling water and often rinsed several times in lemon to get rid of any unpleasant taste. The same has to be done to the cow's stomach. The stomach is then cut into little squares and to each square a finger thick piece of ham and a spring of parsley is added. Everything is wrapped up in a thin gut and then tied with a bow.