Tripe Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- ox tripe
- funt beef
- carrot
- parsley root
- celeriac
- onion
- leek
- potato
- stakan flour
- pepper and greens
Instructions
- Cook the ox tripe until tender, clean and cut into strips.
- Add to strained white broth with roots and optional potato; thicken with flour and boil.
- Serve over greens and pepper.