Melt 4 tablespoons [60 ml.] of the butter and saute the tripe over high heat until it is golden brown.
In another pan, melt the remaining butter and saute the onions until they are golden.
Add them to the tripe.
Season with salt and pepper, add the parsley and garlic and pour in the wine, stirring to dislodge any bits that have stuck to the pan.
Transfer the mixture to an ovenproof dish, sprinkle it with the dry bread crumbs and cook in a preheated 400° F. [200° C] oven for 30 minutes, or until the crumbs are brown.