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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
2 Tablespoons maggi seasoning
2 teaspoons clove powder
1 teaspoon ground nutmeg
1/2 teaspoon paprika
How to make it
Make certain to buy tripe that is clean and white.
Scrape and clean the tripe.
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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