| 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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