Instructions: Wash the tripe and beef bones. Place in a deep saucepan. Pour in enough boiling water to cover, and continue to boil over high heat.

When the surface is almost covered with scum, drain completely. Pour in enough fresh boiling water to cover, and cook over medium heat about 2 hours, skimming thorougly.

Add brisket and continue to cook over low heat about 2 more hours, skimming occasionally. When the broth turns milky white, remove the bones.

When a skewer or fork slides easily into the tripe and brisket, remove from the broth. Slice thinly and return to the pot. Reheat to a boil before serving. Serve with chopped green onions, salt and pepper.

This recipe yields 8 servings.

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