Helen Gurley Brown's Torrid Tripe
1 1/2 pounds honeycomb tripe
4 marrow bones, cut in 1 1/2-inch pieces
2 quarts water
1/2 cup beet bouillon (undiluted)
1 cup vegetable stock (from canned or fresh cooked vegetables)
1 1/3 cups chopped fresh (or canned) tomatoes
1 tablespoon each black strap and vinegar
1 medium onion stuck with a clove
Generous pinch each of savory and thyme
4 sprigs of parsley
1/2 small bay leaf
2 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup each unpeeled, diced potato and carrot
1/2 cup peeled, diced yellow turnip
3 tablespoons instant potato flakes
Wash, shred tripe; add to a large saucepan with bones, water, bouillon, stock, tomatoes, black strap, vinegar, onion, savory, thyme, parsley, bay leaf, salt and pepper. Cover and simmer 2 hours.
Add diced vegetables; cover, simmer 1 hour or until vegetables are tender. Stir in potato flakes, cook 5 minutes.
Serve as main course with fresh rye bread and sweet butter. Serves 4-6.