|Honeycomb tripe||1⁄2 Pound|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|All purpose flour||2 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Celery salt||1 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
In covered saucepan, simmer tripe 3 hours in water to which 1 teaspoon salt has been added for each quart of water.
Drain and dice finely, making about 1 cup.
Cook green pepper, onion, and celery in 2 tablespoons butter till onion is tender but not brown.
Blend in flour; add chicken broth all at once.
Cook and stir till thickened and bubbly.
Add diced tripe, celery salt, and pepper.
Cover and simmer 1 hour.
To serve, add cream and 2 tablespoons butter or margarine; heat through.