Instructions:

Serves 8

3 pounds honeycomb tripe
water containing 2 tbsp. Kosher salt
10 cups chicken broth, approximately
1 small but meaty veal knuckle, cut in half

1 bay leaf
3 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 whole red hot pepper pod
2 stalks dill or 1/2 teaspoon dried dill

1 tbsp. Kosher salt
1/2 teaspoon freshly ground black pepper

1/4 cup olive oil
2 cups onions, peeled and chopped
1 cup leek, split nearly to the root end and thoroughly washed, white part only
1 cup green pepper, seeded and chopped
1 cup red pepper, seeded and chopped
1 cup celery, seeded and chopped
1 tbsp. garlic, chopped
4 medium potatoes, peeled and cut into half-inch cubes
1/2 cup peeled, seeded and 1/4 inch diced tomatoes

cayenne pepper
2 tbsp. chopped parsley

Wash the tripe thoroughly in several changes of water. Cut it into large squares and place in a kettle with salted water to cover. Bring to a boil and drain immediately.

Add the chicken broth to the tripe. It should cover the tripe generously. If not, add more broth. Add the veal knuckle. Tie the bay leaf, leek, parsley sprigs, thyme, red pepper and dill in a cheesecloth bag and add it to the kettle. Add salt and pepper to taste. Bring to a boil and simmer until the tripe is fork tender, about two hours.

Strain the liquid in the kettle and place it in a clean kettle.

Saute onions, leeks, peppers, celery and garil in olive oil until soft and very lightly browned, add tomatoes, stock, potatoes and tripe. Bring to a boil and then simmer until the potatoes are tender. Skim the foam that rised to the top during the simmering process and discard.

Taste and add more salt and pepper if need.

Serve with chopped parsley and a dash of cayenne pepper sprinkeld over each bowl.