Polish Stewed Calves' Feet.

Clean and boil tripe until tender; then fry 1 chopped carrot and 1
onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup
of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with
salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to
the sauce. Let simmer one-half hour and serve.