Preparation:
Wash tripe. Place in pan; cover with cold water. Cover with lid; boil for 15 minutes. Drain and rinse tripe; cool. Cut into noodle-like pieces; return to pan. Cover with cold water; add 1 teaspoon salt. Replace cover; cook about 2 hours until tender. Melt shortening in small frypan on low heat; blend in enough flour to make thick paste. Cook slowly and carefully until light brown. Discard and start anew if mixture becomes scorched. Remove soup bones from broth but leave vegetables. Add water and trip to beef broth; add flour paste, peppercorns, marjorma and garlic. Simmer for 15 minutes to blend. Add parsley just before serving. Soup may be made 1-2 days ahead of time. Heat before serving, being careful to keep heat low as is thick soup and will scorth readily. |
