Description
The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.
Ingredients
- 1 pound honeycomb tripe
- 5 slices bacon, diced
- ½ cup chopped onion
- ½ cup chopped celery
- 3 leeks, chopped
- 1 bunch fresh parsley, chopped
- 2 green bell peppers, diced
- 2 quarts beef stock
- ¼ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon ground cloves (Optional)
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon ground black pepper
- 1 large potato, peeled and diced
- 2 large carrots, diced
- 4 tablespoons margarine
- 4 tablespoons all-purpose flour
Instructions
- Place the tripe or other meat that you have selected to use in a saucepan
- and cover with water. Bring to a boil
- and turn off the heat. Allow the meat to cool a bit in the water
- and then drain and rinse. Cut into 1/4 inch pieces.
- In a large heavy kettle
- saute the bacon until clear. Add the onion
- celery
- leeks
- parsley
- and green peppers; saute until tender.
- Stir in beef stock
- thyme
- marjoram
- cloves
- red pepper flakes
- bay leaf
- and black pepper. Bring the kettle to a boil
- and turn down to a simmer. Cook
- covered
- until meat is very tender
- about 2 hours.
- Add the diced potato and carrots
- and cook for an additional 20 minutes.
- Prepare the roux by stirring the flour into the melted butter or margarine
- and cooking for a moment on the stove. When the soup is done to your liking
- stir in the roux. Simmer
- stirring all the while
- until the soup thickens a bit. Correct the seasonings.
Prep Time: 20 mins
Cook Time: 2 hrs 40 mins
Total Time: 3 hrs
Servings: 11