| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Philadelphia |
Beef, Soups, Eggs |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Tripe |
| 4 |
|
Calve's feet |
|
|
Water |
| 1/2 |
ts |
Sweet marjoram |
| 1/2 |
ts |
Sweet basil |
| 1/2 |
ts |
Thyme |
| 2 |
|
Onions |
| 2 |
|
Potatoes |
|
|
Salt |
|
|
Butter |
| 1 |
|
Red pepper |
INSTRUCTIONS
Put two pounds of tripe and four calve's feet into the soup-pot and cover
them with cold water; add a red pepper, and boil closely until the calve's
feet are boiled very tender; take out the meat, skim the liquid, stir it,
cut the tripe into small pieces, and put it back into the liquid; if there
is noe enough liquid, add boiling water; add half a teaspoon of sweet
marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes, salt.
When the vegetables have boiled until almost tender, add a piece of butter
rolled in flour, drop in some egg balls, and boil fifteen minutes more.
Take up and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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