1. Place the tripe in a saucepan and cover with water or milk. Bring to the boil and cook for 2-3 hours until tender. Drain and pat dry really well with kitchen paper. 2. Cut the tripe into strips. Season and toss in the flour. 3. Heat enough oil for shallow frying in a non-stick frying pan. Fry the tripe until golden and crisp. Remove with a slotted spoon and drain well on kitchen paper. 4. In a separate pan, add the butter and a touch of oil. Add the sliced onions and garlic and cook until soft and golden brown. Add the tripe, season well and add a touch of cayenne pepper. Cook for a few minutes. Finally, add the parsley and lemon juice to taste.