Tripe

Rinse the tripe under running water in a saucepan. Cover with water, add 1 tablespoon salt and simmer for about 20 minutes, until soft. Drain, let cool slightly and cut into thin strips. Cut the cooked stew meat into strips. Peel the carrots, onions, and garlic and trim the celery. Dice the vegetables and fry until golden brown in hot butter. Add the tripe and deglaze with the vinegar. Add the bay leaf and season with salt and pepper. Simmer for about 10 minutes, season to taste and arrange on plates.