wednesday, 20 september 2017

Warsaw tripe, i.e. tripe with meatballs

One kilogram of frozen tripe boil in 2l of water. Change the water as soon as the water comes to the boil. Cook for about an hour, until the tripe turns soft.

Prepare stock using 750g of beef, 3 carrots, 2 parsnips, 1 small celery, 1 onion. Season with 2 cloves of garlic, 2 bay leaves, 6 grains of allspice, 1 dried mushroom, salt and pepper. When the stock is ready, cut the beef into cubes, carrots and parsnips into matchsticks. Drain the tripe and cook together with the meat and vegetables in beef stock for about 30 minutes. Thicken with a roux of flour and butter.

Grind 200g of calf liver and 100g of calf marrow. Add an egg, 1 chopped and fried onion, salt and pepper and breadcrumbs. Form small meatballs and cook them for about 15 minutes in the boiling stock.

Serve with marjoram.