INGREDIENTS

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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