| How To Cook: |
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1. Make a stock with the marrow bone and vegetables, strain it and put aside.
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2. Wash the tripe thoroughly, pour boiling water over it, then put it into cold water and boil until soft.
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3. Cut it into strips, put it into the prepared stock and add salt and pepper.
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4. Cut the cooked vegetables into small pieces and add them, with the chopped parsley, marjoram and ginger.
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5. Blend the flour with cold water, add to the tripe stew, and cook for a few minutes until thickened.
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NOW MAKE THE DUMPLINGS:
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1. Chop or mince the suet, if necessary, add the breadcrumbs, egg yolk, flour, parsley, ginger and marjoram, and mix well.
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2. Form very small balls, then put them into boiling salted water and cook for 5 minutes.
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3. Strain, and add them hot to the hot stew just before serving.
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4. Serve accompanied by three small bowls of paprika, grated cheese and sieved dried marjoram for flavoring.
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