Tripe Soup (Piedmont)

Soups

Wash the tripe, scald it and cut into strips. Put into a large pan with 1 onion stuck with the cloves, the carrot, 1 stalk celery, a little salt and the peppercorns. Cover with plenty of water and simmer for 1 hour. Take out the tripe and strain the liquid.

Pound the salt pork to a paste and fry it in a large flameproof casserole. Let the fat begin to run, then gently saute the remaining onion and celery, finely chopped. Add the tripe, cabbage, potatoes and leeks. Add the tripe stock, check seasoning, and cook very gently for another hour. Serve the tripe very hot in the same casserole.

Serves 6.