Trentino Tripe Soup Recipe

2 lbs. tripe (partly cooked)
1 quart stock
1/4 tsp each chopped marjoram, thyme, chives, and rosemary
1 stalk each celery and parsley
1 bay leaf
2 carrots
2 onions
2 medium sized potatoes
1 tbsp oil
1 tbsp butter
3 tbsp bread crumbs
3 tbsp tomato puree
1 slice of bread
salt and pepper

1. Cut tripe into strips and cook it for 1 hour in stock with the next 6 ingredients (through the bay leaf).

2. Peel and chop all other vegetables.

3. Heat the oil and butter and gently cook diced carrots, onion and potptoes for 5 minutes, add the tripe and 1 cup tripe stock. Simmer for a further 5 minutes.

4. Add bread crumbs, tomato puree and some bread cubes, pour over the remaining stock.

5. Cook the soup for 1 hour on a moderate heat; taste and season with salt and pepper if necessary. Serve hot accompanied by crusty bread.