Veal soup

1. 

veal tripe

Wash the meat under running water and wash the whole large piece in your hands.

2. 

water

Put in a pot with cold water, cook for half an hour.

3. 

water 2.1 quart (2000 ml) • onion 3.5 oz (100 g) • garlic 4 cloves • carrots 5.25 oz (150 g) • parsley 3.5 oz (100 g) • celery 1.75 oz (50 g) • salt 1 tsp

After half an hour, pour off the water, rinse the meat under running water, put in a pot and pour cold water again. Add the cleaned vegetables, salt and cook for about 2 hours (until soft).

4. 

Remove, cool and cut the meat. Depending on how you want the soup to be thick, use the necessary amount of meat (the rest can be frozen and prepared at other time).

5. 

Remove the vegetables and cut. Put the meat and vegetables in the water in which they were cooked for the second time.

6. 

pork lard 1 tbsp • all-purpose flour / plain flour 1.5 tbsp

Fry the flour on the fat.

7. 

ground red paprika 2 tsp

Add paprika ...

8. 

water 1.1 cup (250 ml)

... and add broth from the meat (or water). Cook the roux...

9. 

marjoram 2 tsp • salt

... and pour it into the soup. Cook and add marjoram. Add salt to taste.