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| back to december |
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1 pound honeycomb tripe 5 slices bacon, diced 1/2 cup peeled, chopped yellow onion 1/2 cup chopped celery 3 leeks cleaned and chopped 1 bunch parsley, chopped 2 green sweet bell peppers, seeded and chopped 2 quarts beef stock, canned or homemade 1 tsp whole thyme leaves, or more to taste 1/2 tsp marjoram 1/2 tsp ground cloves 1/4 tsp crushed red pepper flakes 1 bay leaf 1 tsp freshly ground black pepper 1 large potato, peeled and diced 4 Tbs each butter and flour, cooked together to form a roux DIRECTIONS Place the tripe in a saucepan and cover with water. Bring to a boil and turn off the heat. Allow the tripe to cool in the water and then drain and rinse. Cut into 1/4 inch diced pieces . In a large heavy kettle, saute the bacon. Add the onion, celery, leeks, parsley, and green peppers - saute until tender. Add the remaining ingredients except the potato, flour, and butter. Bring the kettle to a boil and turn down to a simmer. Cook, covered, until the tripe is very tender, about 2 hours. Add the diced potato and cook about 20 minutes. Prepare the roux by stirring the flour into the melted butter and cooking for a moment on the stove. When the soup is done, stir in the roux and simmer, stirring constantly, until the soup slightly thickens. ENJOY! |
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