About this recipe:Tripe is simmered with bacon, green pepper, celery, carrots, potato and herbs. If you don't care for tripe, substitute in any meat you prefer.
Makes: 8 - 12 servings
450g honeycomb tripe
5 rashers streaky bacon, diced
1/2 onion, chopped
2 sticks celery, chopped
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green peppers, diced
2 litres beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves
1/4 teaspoon crushed chillies
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons plain flour
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Method Prep:20min › Cook:2hr40min › Ready in:3hr
Place the tripe in a saucepan and cover with water. Bring to the boil and turn off the heat. Allow the tripe to cool a bit in the water, then drain and rinse. Cut into 5mm pieces.
In a large heavy saucepan, saute the bacon until clear. Add the onion, celery, leeks, parsley and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, crushed chillies, bay leaf and black pepper. Bring the mixture to the boil and turn down to a simmer. Cook, covered, until tripe 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 margarine in a small saucepan; cooking for a minute or so. When the soup is done to your liking, stir in the roux. Simmer, stirring constantly, until the soup thickens. Adjust the seasonings accordingly.
Tripe is available at your local butcher. You may need to place a special order for it.