1 pound tripe, cut into ½-inch 1 c finely chopped onion
cubes ½ c finely chopped celery
A meaty veal shank (about 1 ½ c finely chopped green pepper
pound), sawed into 2 or 3 pieces 3 T flour
2 quarts water 2 medium-sized boiling potatoes,
4 to 6 whole black peppercorns peeled and cut into ¼-inch dice
1 tsp salt Crushed dried hot red pepper
4 T butter Freshly ground black pepper
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Combine the tripe, veal shank and water in a heavy 4- to 5-quart
casserole. The water should cover the meats by at least 2 inches; if
necessary add more. Bring to a boil over high heat, meanwhile skimming off
the foam and scum as they rise to the surface. Add the peppercorns and salt,
reduce the heat to low, and simmer partially covered for 2 hours, or until
the tripe is tender.With a slotted spoon, transfer the tripe and pieces of veal shank to a platter or cutting board. Remove the veal from the shank, discard the bones and cut the meat into ½-inch pieces. Strain the cooking liquid through a fine sieve set over a bowl; measure and reserve 6 cups. If there is less, add enough water to make that amount.
In the same 4- to 5-quart casserole, melt the butter over moderate heat. When the foam subsides, add the onions, celery and green pepper and stir for about 5 minutes. When the vegetables are soft but not brown, add the flour and mix well. Stirring constantly, pour in the reserved cooking liquid in a slow, thin stream and cook over high heat until the soup thickens lightly, comes to a boil and is smooth. Add the potatoes, tripe and veal, reduce the heat to low, cover partially, and simmer for 1 hour.
Taste for seasoning. Add more salt if needed and enough crushed red pepper and freshly ground black pepper to give the soup a distinctly peppery flavor. Serve at once from the casserole or in individual soup plates. Serves 6.
