Description
A hearty soup made with honeycomb tripe, a traditional hangover cure
Ingredients
Scale
- 3 pounds of honeycomb tripe
- 2 pounds beef soup bones
- 3 carrots, diced
- 2 large onions, diced
- 2 stalks celery, diced
- 10 whole allspice
- 10 black peppercorns
- 3 bay leaves
- 1 tablespoon hot paprika
- 1 tablespoon sweet paprika
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried marjoram
- 6 ounces tomato paste
- salt & pepper, to taste
Instructions
- The tripe I purchased was perfectly clean, but if yours needs cleaning, use salt to give it a good scrubbing, then rinse
- Put the tripe into a Dutch oven and cover with water, simmer until tender (about 3 hours)
- Drain, discarding liquid and thinly slice the tripe into thin strips
- Return to Dutch oven and add remaining ingredients, cover with water
- Bring to a boil and simmer for about an hour
- Remove soup bones picking off any meat and add the meat to the soup