HOT SOUP: Tripe is not everybody's facourite meat. But for those who enjoy it, this is a good recipe that provides a substantial soup, or a stew by simply reducing the amount of cooking liquid.

TRIPE SOUP:

3 ½ lb. beef tripe, cut into strips                                 

3 slabs of beef shanks with bones

2 celery stalks, finely chopped                                   

1 ½ cups chopped leeks

4 garlic cloves, finely chopped                                   

1 tbsp. cooking oil

½ tsp. each oregano & paprika                                                           

1-2 tsp. tomato paste

4-5 cups warm beef stock                               

2 tbsp. butter + 2 tbsp. flour                                                   

6 cups water                                                               

salt and freshly-ground black pepper

In a large covered saucepan over high heat, bring water to a boil. Add in beef shanks, reduce heat to medium and cook beef for 2 ½ hours.  Take out the beef.  When cool enough to handle, remove meat from the bones and cut into cubes. Reserve the beef and keep cooking broth hot.

In the same saucepan, melt butter over medium heat to cook celery, leeks and garlic for 5 minutes. Whisk in flour, oregano and paprika, and cook for 5 minutes more. Using a wire-whisk and whisking continuously, add in the hot beef stock and the tomato paste. Add beef tripe and the reserved broth. Cover and bring to a boil, then reduce heat and cook for 30 minutes, or until tripe is tender. Add reserved beef and salt and pepper to taste.  Heat through before serving.

Serve in heated bowls.