Polish Tripe Soup

Instructions

1. Prepare the tripe
   Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, add 1 tablespoon of salt and bring to a boil. Drain and rinse again. This helps remove any remaining impurities and odor.
2. Cook the tripe and beef
   Return the tripe to the pot along with the beef shank. Add 12 cups of water, 1 diced carrot, half the onion, 1 celery stalk, and 1 bay leaf. Bring to a boil, then reduce heat and simmer covered for about 2-3 hours, until the tripe is tender.
3. Prepare the vegetables
   While the tripe is cooking, melt the butter in a large skillet over medium heat. Add the remaining onion, carrot, celery, parsnip, leek, and garlic. Sauté until soft and fragrant, about 10 minutes.
4. Create the roux
   Add the flour to the sautéed vegetables and stir constantly for 2 minutes to create a roux. Add a ladle of broth from the tripe pot and mix well to create a smooth mixture without lumps.
5. Combine and season
   When the tripe is tender, remove the beef shank, bay leaf, and vegetables from the cooking liquid and discard them (or reserve the beef meat for another use). Cut the tripe into thin strips if not already done. Add the vegetable-roux mixture to the pot with tripe.
6. Add spices
   Add paprika, marjoram, ground ginger, remaining bay leaf, salt, and pepper to the soup. Stir well and simmer for another 30 minutes to allow the flavors to blend.
7. Final adjustments
   Taste and adjust seasoning as needed. The soup should have a rich, aromatic flavor with a slight thickness from the roux. If too thick, add more water or beef broth. If too thin, simmer longer to reduce.