5 Servings
1 soup spoon of salt
1 tea cup of vinegar
1/2 coffee spoon of red pepper
1/2 glass of flour
2 soup spoons of butter
3 cloves of garlic
500 grams of tripe (veal or lamb)

Clean the tripe well, then boil them in a large quantity of water (3 litres), on a high heat with a spoon of salt. Cook for 4 hours, removing the scum periodically. After cooking, remove the meat from the broth and cut it in fine strips or in cubes, the size of a thimble. Then, in a bowl, mix a few soup spoons of the broth with the flour and then add this mixture to the broth while stirring with a spoon. Boil for a quarter hour, then add the small pieces of tripe.

This soup is served accompanied by a small bowl of vinegar to which crushed garlic has been added, and another bowl of melted butter seasoned with red pepper. These can be added to each individual bowl and mixed to taste.