Flaki (flaki)

Instructions

1. Rinse the tripe in cold water, then blanch it for 10 minutes in boiling water, drain and cut into thin strips.
2. Fry the sliced onion, diced carrots and parsnip in a little fat, then add the garlic and tomato purée.
3. Add the tripe, the veal shank if using, the stock, bay leaf, paprika and chilli, then bring gently to a boil.
4. Cover and simmer over very low heat for 3 to 4 hours, until the tripe is very tender.
5. Remove the veal shank and bay leaf, then thicken the soup with flour diluted in a little stock and cook for another 10 minutes.
6. Season with marjoram, salt and pepper, add a spoonful of cream if you like, then serve piping hot with rye bread.