Finely chop the onion, roast briefly in hot clarified butter and then add the tripe. These must now be roasted, turning or swirling several times, until crispy and golden brown on all sides. Add the herbs and season with salt, pepper and a little caraway. When the tripe is nice and crispy, add some reduced veal jus and quickly toss and serve. Only add enough of the jus to create a nice sheen, but no sauce is visible.