• 5 lbs. tripe
  • 1 tablespoon flour
  • 1 soup bone
  • 1 tablespoon butter
  • 1 onion, chopped
  • ½ teaspoon marjoram
  • 1 stalk celery
  • 1 teaspoon ground ginger
  • 1 sprig parsley
  • Salt and pepper
  • 1 sliced carrot


Most meat markets now sell tripe already cooked, but if you cannot buy the cooked tripe, be sure you buy tripe that is cleaned and white. Cover the scraped and cleaned tripe with cold water and bring to boiling point. Pour off this water and cover the tripe with fresh water. Cook until tender, 3 to 4 hours. Let stand in this water until the next day. Pour off water. If you buy the cooked tripe, you will be saved all this work.

Cook the soup bone in about 2 quarts of cold water with the onion, celery, parsley and carrot for 1 hour. Cut the cooked tripe into strips about 3 inches long, ½ inch wide. Add to the soup bone and vegetables. Cook together for about 4 hours or until tripe is tender. Brown flour in butter in frying pan, add a little soup stock to make a thin paste, add to tripe. Add spices and cook for five more minutes. Serve with Marrow Dumplings.

Tripe is served as a soup or meat course.