Boil the cleanly cleaned tripe in 1.5 l of water with root vegetables, peppercorns, bay leaf, allspice and a dash of vinegar until soft enough to press through with thumb and forefinger. Let cool in the broth, cut into noodles and save the broth. Fry the bacon cubes in a little lard until golden brown, add the sugar cubes, add the sliced onions and fry half of the flour until golden brown. Pour in cold broth and boil for 20 minutes. Add the nudel cut stain. Season with thyme, saffron, garlic and marjoram if desired. Whisk the remaining flour with a little water or sour cream and thicken the soup with it.
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