• 1 pound honeycomb tripe
  • 5 slices bacon, diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 leeks, chopped
  • 1 bunch fresh parsley, chopped
  • 2 green bell peppers, diced
  • 2 quarts beef stock
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground cloves (optional)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1 large potato, peeled and diced
  • 2 large carrots, diced
  • 4 tablespoons margarine
  • 4 tablespoons all-purpose flour


Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.

In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.

Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat 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 butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.