Beef tripe pickle soup

Pour the peeled beef tripe with cold water, bring to a boil and boil for 10 minutes. Then drain the water, throwing the scar into a colander. Rinse the pan, pour the scar again with cold water and boil for 10 minutes. This procedure should be repeated 5 times to beat off the unpleasant smell of the scar. You can start cooking the tripe in a small saucepan to reduce the boiling time of the water.
While the tripe is cooking, rinse the pearl barley and pour cold water. This way you can reduce the cooking time of cereals.
For the fifth time, put the tripe in a saucepan of the right size, pour cold water, bring to a boil and cook over low heat for 1 hour.
After an hour, drain, add pearl barley, pre-draining the water from it, and cook for another 20 minutes.
During this time, finely chop the onion, grate the carrots on a coarse grater. First fry the onion until golden brown, then add the carrots and fry for another 2-3 minutes. For lovers of spicy, I recommend sprinkling onions at the beginning of frying with a mixture of black, red and allspice. Cut potatoes into cubes, cucumbers into half rings (if cucumbers are large, then you can cut them into quarters).
Add potatoes to the boiling broth and cook for another 5 minutes.
Then add cucumbers and fried onions and carrots and cook for another 5-10 minutes (until the potatoes are ready). Add salt to taste.
Serve with chopped herbs and a slice of lemon.