1 lb honeycomb tripe
5 bacon, slices, diced
½ cup onion, chopped
½ cup celery, chopped
3 leeks, chopped
fresh parsley, 1 bunch, chopped
2 green bell peppers, diced
8 cups beef stock
¼ tsp dried thyme
½ tsp dried marjoram
½ tsp ground cloves, optional
¼ tsp red pepper flakes, crushed
1 bay leaf
1 tsp ground black pepper
1 potato, large, peeled and diced
2 carrots, large, diced
4 tbsp margarine
4 tbsp all-purpose flour
Place the tripe in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into ¼-inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn it down to a simmer. Cook, covered, for about 2 hours until meat is very tender.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Serve and enjoy.
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