Tomato Tripe with Herb Butter Baguette and Parmesan

Fry the Kolozsvári bacon, sliced into strips, in a heavy pan until crispy, then add the chopped onion and crushed garlic, sauté them, and then pour in the canned tomatoes.

In this stew base, cook the tripe until tender, covered thoroughly. When it's almost done, add the chopped fresh herbs and the sliced chorizo.

For the herb butter, leave the butter out at room temperature and mix it with the finely chopped mixed fresh herbs.