Cook the gizzards together with the root vegetables, onions, spices and parsley stalks in about 2 liters of hot salted water until tender. Cut away the skin and slice the gizzards finely. Mix the lukewarm tripe with house marinade and dress. Add sweet and sour pumpkin, onions and roasted pumpkin seeds. Peel boiled eggs, cut into slices and garnish tripe with them.House marinade:First mix all ingredients except oil. Then mix in the oil as well.