Tripe wash very well and put to boil. When finished draining of the water and cut into larger pieces of about 10 cm. Flour mixed with 2 pinches of dried thyme and basil, salt and pepper. Eggs are broken. Each piece of tripe dip first into the egg, then flour again in the egg and fry in more highly preheated oil (maybe in the fryer). Serve with salad season.