Tripe Omelet

Finely chop the tripe that has been thoroughly washed and boiled twice in salted water until soft. Fry a quarter of the finely chopped tripe well in a little clarified butter, add a quarter of the finely chopped onions, season with salt and pepper. Pour a quarter of the lightly salted and scrambled eggs over the tripe, mix, add the freshly chopped marjoram and fold into an omelet. Arrange and prepare the remaining three omelets in the same way.

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