Holiday Cook

Tripe Soup

Tripe comes from the guts of a cow. This sounds rather disgusting, but it makes an unusually tasty dish. Tripe does not have to come in the form of a soup, but most who have had it find this the most familiar form. In "The Prisoner of Azkaban" during the meal of 13 diners Professor McGonagall is seen dipping into a "toureen" as she offers the dish to Professor Trelawney. By this we know that the tripe at the meal was a soup. The tripe offered was also a sly comment on Professor Trelawney's predictions. The oblivious professor took no notice of the provocation. Even so, here is your chance to serve tripe to your guests...and have them enjoy it.

1/2 pound tripe
12 cups water
6 ounces ham diced
2 medium carrots thinly sliced
2 stalks celery halved and diced
3 cloves garlic crushed
1 dash pepper (to taste)
1/2 teaspoon marjoram
1 dash ginger
1 dash salt (to taste)
1 teaspoon dried parsley
4 tablespoons flour
4 tablespoons butter
1/2 cup chopped fresh chives

Make sure tripe is thoroughly washed in cold water. Place tripe in large soup pot and cover with water. Simmer for about 1 hour (until tripe becomes tender). Remove tripe and put in ice water to cool. Discard cooked water. Cut tripe into small strips resembling noodles.

Meanwhile, add 12 cups water to soup pot on high heat, along with the vegetables and spices (hold back on the ham, flour, butter and chives). Toss in the tripe as it is cut to pieces. When this comes to a boil, reduce to low heat and allow to cook until vegetables are tender.

In a small saucepan melt butter over medium heat. Add flour and stir until flour is completely moistened. Remove from heat and add mixture to soup pot along with the diced ham. Just before serving shake out the chives into the soup, stirring them in. Place soup in toureen and serve with a huge ladle and a wave of your magic wand.

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