1 pound fresh tripe
1 pound veal knuckle
3 quarts cold water
8 whole cloves
12 peppercorns
6 sprigs parsley
2 sprigs marjoram
3 leaves basil
2 sprigs thyme
2 green peppers, cored and chopped
3 onions, peeled and chopped
2 beets, peeled and chopped
2 parsnips, peeled and chopped
4 tablespoons butter
1/2 cup uncooked rice
Salt and pepper to taste


Wash tripe and cut into cubes. Place in Dutch oven with knuckle and add water. Bring to a boil and boil 15 minutes. Reduce heat, skim cover, and simmer 1-½ hours. Tie cloves, peppercorns, and herbs in cheesecloth, add to pot, cover again, and cook 1 hour more. Remove cheesecloth and discard. Saute vegetables in butter for 5 minutes Add to Dutch oven along with rice, cover, and simmer 30 minutes. Remove knuckle. Cool, skim, and reheat. Season with salt and pepper.


Serves 6-8

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