Tripe is thoroughly cleaned and cooked over high heat without salt. In some of the fat fry the onion, finely chopped, then add the tomato paste. As water evaporates, add the flour, paprika, onions, peeled and steamed in the remaining oil, skiidkite garlic and bay leaf. Salt the mixture and pour the wine and broth from paunch. Then boil it added boiled tripe, cut into large pieces. The meal was capped and boil on low heat. When onions soften, add coarsely chopped red tomatoes, lemon, sliced ​​and chopped parsley.