Sauté finely chopped onion in butter until soft. Add the tripe cut into fine strips. Dust with flour, extinguish with white wine. Stir in the paradeis pulp, add the beef broth and simmer gently for 20 minutes.
Add caraway seeds, juice of one lemon, cream, salt and freshly ground pepper to taste.
Ideal accompaniment: Boiled potatoes.
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