Giblets (tripe, chitterlings, etc.) is mainly cleared and rinsed several times with warm water. Boil, drain and rinse again, then cook 5-6 hours in the broth from the bones and chopped roots soup until tender. Leave to cool in the broth in which they spin yarn. Should not be removed from the hot water to not tarnish. Once cool, cut firstly into strips with a width of 3 cm, and then a very thin. From the butter and flour roux is prepared bright and diluted with meat broth. Offal mixed with roots soup roux and boil again. Add half of the chopped herbs and lemon juice. The other half of the spices are served separately, so that each flavor to falsify his meal.