Homemade tripe with meatballs.
1,5 kg of fresh tripe (thick and white), half a celery, 2 large carrots, 2 parsley, 3 large pores, 2 spoons of butter or margarine, spoon of flour, ok. 11/21 decoction of bones and vegetables, 1 large onion, a glass of white wine, pepper, Red pepper, ginger, marjoram, allspice, bay leaf, salt.
Meatballs: 25 dag of calf or beef liver, 5 a dag of beef tallow or marrow, egg, breadcrumbs, salt, a teaspoon of chopped parsley.
Thoroughly wash the tripe with a brush and salt it, repeating this action three times. Completely clean pour water and boil 15 min. Drain the water and repeat the operation. Pour fresh water over the prepared tripe (3 l) and cook over low heat 4-5 time. Leave in the decoction overnight, and the next day take it out and cut it into a macaroon. In a spoonful of melted fat, brown the finely chopped pieces: seler, carrots, parsley and leeks, add a little water and simmer until tender. In a frying pan, brown the remaining fat on the finely chopped onion, add flour and make a roux, spreading it with a decoction of tripe (ok. 1 glasses). Add the sliced tripe to the hot broth, of which there should be so much, to make a thick soup. Season it with a roux, pour in the wine and add the stewed vegetables. Season everything with salt, marjoram, pepper, peppers, ginger, mashed English greens and crushed bay leaf.
Prepare the meatballs. Chop the liver into a pulp, add the finest chopped tallow, a whole egg and enough breadcrumbs, so that a dense mass is formed. Make her, add chopped parsley and salt. Form small meatballs and cook them in the seasoned tripe (30 min.) or separately in salted water. In the latter case, after putting the meatballs into the tripe, cook them for more 5 min. on a weak fire. Serve the tripe separately in bowls or other containers: grated yellow cheese, powdered red pepper, freshly ground pepper and ginger, and marjoram. Tripe is eaten with bread: slices of bread or rolls.