This soup is a traditional Pennsylvania Dutch soup that is typically made with tripe (beef stomach), beef, vegetables, and spices.
1 tb margarine
5 ea beef bouillon cubes
⅓ c diced onions
½ c green pepper, cut up
2 tb fine diced green onions
1 cn 16 oz. tomatoes, diced
½ c celery cut into 1/2 pcs
2 ts salt
¼ c diced ham
4 oz tripe, cooked and julienned
6 c water
1 c cooked rice
5 ea chicken bouillon cubes
1
Heat margarine in a large saucepan.
2
Add onions, leeks, celery and ham.
3
Saute, stirring, until vegetables are tender.
4
Add water and bouillon cubesand cook until bouillon cubes are dissolved.
5
Add remaining ingredients andsimmer for 5 minutes.
6
Makes 9 cups.
Ingredients
1 tb margarine
5 ea beef bouillon cubes
⅓ c diced onions
½ c green pepper, cut up
2 tb fine diced green onions
1 cn 16 oz. tomatoes, diced
½ c celery cut into 1/2 pcs
2 ts salt
¼ c diced ham
4 oz tripe, cooked and julienned
6 c water
1 c cooked rice
5 ea chicken bouillon cubes
Directions
1
Heat margarine in a large saucepan.
2
Add onions, leeks, celery and ham.
3
Saute, stirring, until vegetables are tender.
4
Add water and bouillon cubesand cook until bouillon cubes are dissolved.
5
Add remaining ingredients andsimmer for 5 minutes.
6
Makes 9 cups.
