Busters Recipes

Tripe soup

Makes 6 servings
1 1/2 pounds tripe
Salt
4 tablespoons flour
1/4 teaspoon paprika
4 tablespoons lard
1 cup sliced carrots
1 cup sliced parsnips
3 tablespoons butter
1/8 teaspoon dried marjoram
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 cup diced smoked meat such as ham or turkey
1 cup sliced frankfurters
Pepper to taste
1. Place tripe in a medium pot and cover with water. Cover pot and bring to
a boil. Boil for 5 minutes. Drain and rinse well under running water.
2. Return tripe to pot and add 6 cups water and 1 tablespoon salt. Simmer
for 2 1/4 hours. Remove tripe from stock and let cool.
3. In a medium skillet over medium-high heat, lightly brown flour and
paprika in lard, about 2 minutes. Add to stock.
4. In the same skillet, saute carrots and parsnips in butter over medium
heat for 5 minutes. Add to stock. Simmer for 15 minutes.
5. Cut tripe into bite-sized pieces and add to stock. Add marjoram, parsley,
garlic, smoked meat and frankfurters. Season with salt and pepper. Simmer
for 5 minutes and serve.

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