Boil the tripe and tongue in salted water and cool, then cut into cubes. The garlic cloves are chopped into small pieces.
Melt butter in a pan and fry the tongue and tripe, seasoned with pepper, salt and vegetatablr spice. Pour the mushroom soup on and allow to boil for about 5-10 minutes, then add the mushrooms.
The dish boils until it turns into a fatty sauce.