Traditional Tripe and onions

1. Wash the tripe and cut into +/- 6x1.5 cm pieces. 2. Put tripe, stock, garlic, 2 whole onions and the bouquet garni in a lardge pot. 3. Bring to the boil and simmer for +/- 1 1/2 hour. The tripe should now be tender, if not, let it simmer for longer. 4. Drain of the stock and remove the onions and bouquet garni. (Freeze the stock for next time). 5. Sweat the 500g of onions in the butter. Onions must betranslusent and tender with no colour. 6. Add the Bechamel sauce and crean to the onions and let simmer for a few minutes. 7. Add tripe to the sauce and serve with some chopped parsley. 8. Adjust seasoning (salt and pepper) to taste.