Cut into small pieces and saute in a heavy saucepan until translucent 4 slices bacon.
Add and simmer about 5 minutes: 1/3 cup minced onion, 1/2 cup minced celery, 2 minced green peppers, seeds and membranes removed, 1 teaspoon marjoram or summer savory.
Wash, cut into fine shreds and add: 3/4 lb. cooked honeycomb tripe.
Add: 8 cups Brown Stock, 1 bay leaf, 1/2 teaspoon freshly ground pepper.
Bring these ingredients to the boiling point. Add: 1 cup pared and diced raw potatoes.
Gently simmer the soup, uncovered, until the potatoes are tender.
Melt: 2 tablespoons butter. Stir in until blended: 2 tablespoons flour.
Add a little of the soup. Bring these ingredients to the boiling point, then pour them into the rest of the soup.
Season to taste.
Shortly before serving, reheat and add: 1/2 cup warm cream.
Wine Pairing(s)
Fife 'Old Vines' Zinfandel
Lindemans Reserve Shiraz
Fess Parker Syrah
Chateau Mongravey Margaux
Reynolds Shiraz
Kenwood 'Jack London' Syrah
Opolo 'Summit Creek' Zinfandel
BV 'Coastal Estates' Shiraz
Saint Laurent Syrah
Delicato Shiraz
Calories From Fat 53 Protein 5 Total Fat 5 Carbohydrates 5
Calories 92 Calcium 42 Sodium 45 Vitamin A 183 Vitamin C 3 Cholesterol 55
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