Ingredients
10
10 servings
- •1 pound honeycomb beef tripe
- •5 slices bacon, diced
- •3 medium leeks, chopped
- •2 medium green bell peppers, diced
- •1 bunch fresh parsley, chopped
- •0.5 cup chopped onion
- •0.5 cup chopped celery
- •2 quarts beef stock
- •1 teaspoon ground black pepper
- •0.5 teaspoon dried marjoram
- •0.5 teaspoon ground cloves
- •0.25 teaspoon dried thyme
- •0.25 teaspoon crushed red pepper flakes
- •1 large bay leaf
- •1 large potato, peeled and diced
- •2 large carrots, diced
- •4 tablespoons margarine
- •4 tablespoons all-purpose flour
Instructions
- Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
- Sauté bacon in a Dutch oven over medium heat until clear, 2 to 3 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce the heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
- When the soup is almost ready, melt margarine in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.
Nutritional Facts
Per 10 servings
- Calories: 228
- Carbohydrate: 15g
- Fat: 13g
- Fiber: 2g
- Protein: 12g
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