• 5 lbs. Tripe
• 1 large beef soup bone or ham hock (Pig Feet)
• 2 onions, roughly chopped
• 3 ribs of celery, peeled and chopped
• 1 sprig fresh parsley, chopped
• 2 carrots, sliced into coins
• 2-3 cloves garlic
• 1 Bay leaf
• 1 Tbsp. flour
• 1 Tbsp. butter
• 1/2 tsp. marjoram or Oregano
• salt & pepper to taste
• 2 tsp. of gin
• 4 peppercorn
• 2 Tablespoons maggi seasoning
• 2 teaspoons clove powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon paprika

How to make it
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• Make certain to buy tripe that is clean and white.
• Scrape and clean the tripe.
• Rinse well.
• Place in a large saucepan and immerse in cold water.
• Note: Some people prefer to pour boiled water over the tripe.
• Cover and bring to a rolling boil.
• Pour off the water and cover tripe with fresh, cold water.
• Cook for 3 to 4 hours or until tender.
• Let stand in this water overnight.
• Pour off water.
• Cook the beef soup bone or ham hock in about 2 qts. water with the onion, celery, parsley, carrots, garlic, Bay leaf, Gin, peppercorns, maggi seasoning, cloves, nutmeg and paprika for 1-1/2 to 2 hours.
• Cut the cooked tripe into chunks or strips about 3 inches long, 1/2 inch wide.
• Add to the soup bone and vegetables.
• Cook together for about 4 hrs. or until tripe is tender.
• Brown flour in butter in frying pan, add a little soup stock to make a thin paste, add to tripe.
• Add spices and cook for five more minutes. Serve with French or Garlic Bread

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