Load of Tripe

1.5 lbs  of tripe, washed and cut into
         one-inch squares
2        sliced onions
2        chopped cloves of garlic
1 1/2    cups of good beef stock
1/2      cup of white wine
1        bay leaf
1 Tsp    herbes de Provence
         Salt & pepper to taste

Put tripe, onions and garlic in small casserole. Pour stock, wine, bay leaf and herbes de Provence over top and stir together. Use aluminum foil to cover and tightly seal top of casserole. Place lid over the aluminum foil. This will keep in all the flavor....