- 2 - pounds tripe
2 - pounds honeycomb tripe
1 - veal knuckle
2 - small onions
1 - bay leaf
4 - potatoes
1 - bunch pot herbs
1/2 - teaspoon salt
1/8 - teaspoon cayenne pepper
1 - red bell pepper
1/2 - pound beef suet
2 - cups flour
2 - teaspoons parsley, minced
- Wash the tripe 3 times in ice
- Cover and boil slowly for a long
- The old recipes said 6 to 8
hours, but about 4 will do.
- Cool, remove from water, and cut
into small pieces.
- Wash the veal, put in kettle,
and cover with water, simmer slowly for 3 hours, skimming
- Remove from water, cut veal away
from the bones and into small pieces. Set aside.
- Strain the broth and return to
- Add the chopped onions and bay
- Simmer soup for another
- Add the diced potatoes.
- Use whatever potherbs you prefer
or, if you use dried herbs, tie them in a bag and remove
- Add veal, tripe, and
- Make dumplings by blending suet
(or same amount of butter) with the flour and adding a little
- Add just enough ice water to
make a paste that you can roll with floured fingers into balls
the size of walnuts.
- Handle the dumplings lightly,
sprinkle with a little flour, and drop into the bubbling
- Simmer for 5 minutes, the kettle
- Do not peek.
- Sprinkle with parsley and serve.