Boil the tripe until it is done, then drain it and cut it into bite-sized slices. Remove the tails of the bean sprouts, boil until half done. Also, separately, boil the rice noodles. Cut parsley and scallions. Grind shallots, and brown it for a little bit. Skin and cut ginger. Make beef stock and put in salt, pepper, ginger, and shallots. Serve it by putting the tripe, bean sprouts, and noodles into a bowl. Pour soup into it. Sprinkle with parsley and scallions. Serve the soup hot, dressed with spicy sambal sauce, and garnished with boiled egg and lime slices.