Tripe is washed, scraped and boiled over high heat in nepodsolena water. In the fat part of stew onion, finely chopped, then successively added tomato paste, flour and paprika. Dilute the mixture to sauce broth from paunch. Add the remaining onion, cut into slices, bay leaves, pepper peppers, boiled tripe, cut into small pieces and salt to taste. After about 10 min, chopped red tomatoes. Dovaryava dish on low heat. After removal from the fire sprinkle with chopped parsley.