This way of preparing tripe is unique to the Luchon area. Ingredients: - Sheep tripe - Veal caul - Sheep feet - 2 ham bones- 2 large spoonfuls of lard - 2 onions - Some carrots - 1 kilo of potatoes - Salt, pepper, cloves, thyme, parsley PREPARATION: After thoroughly washing and a passage into vinegar water, blanch the tripe and feet of sheep as well as the veal caul 4 to 5 minutes, then cut into small pieces. Fry onions in lard and carrots. In the pressure cooker put 2 ham bones, tripe, caul, feet, onions and carrots. Cover with water, pepper strongly with spice cloves, thyme and parsley. Cook for 2 hours, then add the potatoes cut into pieces. Cook for 1 hour.