For wafer sausages with stain, boil the well-cleaned stain once in salted vinegar water, add some root fresh and cook until soft.
Let cool in the broth and chop not too finely. In a saucepan, fry bacon in a little butter until golden brown, add onions and let them take color. Stir in flour and pour in enough cooking stock to make a thick sauce. Leave to cool. Add the chopped tripe, season with thyme, marjoram, parsley, salt and pepper.
Add the egg yolks to the mixture and form sausages the size of croquettes. Wrap them in moistened wafers. Coat with beaten eggs and breadcrumbs and fry in floating fat.