Place the tripe in a saucepan and cover with water. Bring to a boil and turn off the heat. Allow the tripe to cool a bit in the water and then drain and rinse. Cut into 1/4-inch dice.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender. Add the remaining ingredients except the potato, flour, and butter. Bring the kettle to a boil and turn down to a simmer. Cook, covered, until the tripe is very tender, about 2 hours. Add the diced potato and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux and simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
It is common in Philadelphia, and among the Pennsylvania Dutch, to serve this dish with dumplings. It makes a full meal and it is just a wonderful blend of flavors.
Wine Pairing(s)
Mas Jaune Vermentino
Piazzo Barolo
Jacob's Creek Reserve Riesling
Guy Lheraud Pineau Des Charentes
Lucien Albrecht Tokay Pinot Gris
La Spinetta Pin
Gagliardo Dolcetto d'Alba
Trimbach Pinot Blanc
Quinta do Crasto Douro
Pio Cesare Dolcetto d'Alba
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