Soak 2 lbs. beef tripe in cold water 2 hours. Scrub well, rinse and place in soup pot.
Scald with boiling water, bring to boil, and cook 20 minutes.
Drain, rinse in cold running water, then scald again and cook 3-4 hours or until tripe
is tender, slice it into strips about 2 inches long and 1/2 an inch wide. Add to 7-8 cups
beef stock with meat removed from bones, diced, and returned to pot.
The soup vegetables should be cut into strips. Simmer 15 minutes Season to taste rather
generously with salt & pepper, marjoram, ginger, nutmeg, paprika, and 1-2 teaspoons
Maggi extract. Put these spices at table so your guests can season it additionally to
taste.
In 2 Tablespoons butter simmer 2-3 Tablespoons flour, stirring into a thick paste;
dilute with 1 cup hot soup, stirring until smooth, then return to pot. Simmer several more
minutes. Serve with or without marrow dumplings.
