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| What You Need: |
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3½ pounds tripe
3 beef shanks, 1½ to 2 pounds
2 stalks celery, chopped small
2 cups chopped leeks (white parts only)
4 cloves garlic, peeled and chopped
2 bay leaves
½ teaspoon freshly ground black pepper
4 cups Beef Stock or use canned
6 cups water
½ teaspoon dried marjoram or more to taste
½ teaspoon dried oregano or more to taste
2 tablespoons tomato paste
Salt to taste
Freshly ground black pepper to taste
PAPRIKA ROUX
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon paprika
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| How To Cook: |
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1. Blanch the tripe in several quarts of water. Boil it for about 5 minutes, then drain and cool. Cut into 1½-inch by ¼-inch pieces.
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2. In a heavy 8- to 10-quart soup pot place the tripe, beef shanks, celery, leek, garlic, bay leaves, ½ teaspoon black pepper, Beef Stock, and water. Simmer for 2 hours and 45 minutes, the pot only partly covered for the first ½ hour.
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3. Cover completely for the remaining cooking time. Remove the beef shanks and chop the meat, discarding the bone. Return the meat to the simmering pot.
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4. Add the marjoram, oregano, tomato paste, and salt to taste. Add additional pepper if you wish. Simmer for an additional ½ hour, covered.
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5. Prepare the roux by melting the butter in a small frying pan and stirring in the flour and paprika. Cook until it is a light brown. Whisk the roux into the pot, stirring carefully as it thickens.
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NOTE:
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This soup is even better the second day.
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