- 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
water. 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
frequently. Remove from water, cut veal away
from the bones and into small pieces. Set aside.
Strain the broth and return to
the kettle. Add the chopped onions and bay
Simmer soup for another
hour. Add the diced potatoes.
Use whatever potherbs you prefer
or, if you use dried herbs, tie them in a bag and remove
later. 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
covered. Do not peek.
Sprinkle with parsley and serve.