Ingredients Jump to Instructions ↓

  1. 2 Water

  2. 1 Veal or beef bone

  3. 2 Bay leaves

  4. 1 Dry whole red chili pepper

  5. 1 tablespoon 15ml Salt

  6. 2 Onions

  7. 2 lbs 908g / 32oz Honeycomb tripe - well washed, (can also blanch tripe)

  8. 4 Potatoes - diced

  9. 1 teaspoon 5ml Marjoram Dumplings

  10. 1 1/2 tablespoons 22ml Butter or lard

  11. 1 cup 62g / 2 1/5oz Flour

  12. 2 teaspoons 10ml Baking powder

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/2 cup 118ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring water, bay leaves, chili pepper, and salt to a boil. Add the tripe, then immediately reduce heat. Simmer for at least 2 and 1/2 hours. Remove the veal bone, bay leaves, pepper, and onion. Take out the tripe, then slice into paper-thin strips and mince crosswise. Skim the fat off the top of the stock and return the tripe to the pot with the diced potatoes. Thin with boiling water so it's nicely soupy. Allow to simmer until you're ready to serve -- hours, if possible, as you want the tripe to be as tender as possible. When ready to serve, rub the marjoram into the pot between the heels of your hands. Bring soup to a good simmer, then drop in dumplings and cook until they are done. Ladle into bowls and serve immediately with a cruet of cider vinegar on the table for final flavoring. To make dumplings: Cut butter or lard into flour, baking powder, and salt. Then stir in milk gradually. Flour hands -- and roll dough into small balls. Serve hot as a slender meal to 4 people.


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