Tripe

Wash tripe thoroughly (first hot, then cold) and cut into pieces. Boil with salt, root vegetables and herbs for approx. 1.5 – 2 hours until almost soft.

Cut potatoes into cubes and add just before the end of cooking and cook until firm to the bite. Drain the soup into a pot and season with vinegar, sugar, salt and pepper (should be strongly over-seasoned).

Make a roux with butter and flour (color to taste) and stir into the soup. Add the tripe, potatoes and finely chopped gherkins.

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