Tripe is cut into small pieces, add salt and leave to rest. In the butter fry 4 tbsp flour, shaking constantly, add a little water or broth - as to obtain a thick sauce. The sauce was stirred until it becomes smooth and thickens, add an egg yolk and again stirred for a few minutes. To the prepared sauce is added paunch, onion, finely chopped and fried until golden color in a little oil, salt and pepper to taste. The mixture formed patty 4, which are immersed alternately in flour, in beaten egg and breadcrumbs and fry until golden color in hot fat. Immediately after taking them placed in warmed bowls and scatter with grated cheese. In the fat from the onion is added 1 tbsp flour mixed into a little water or broth, tomato paste, a pinch of salt and sugar, vinegar and cognac. Boil the sauce, remove from heat and pour the foundation of fried cutlets.