|Tripe||4 Pound (Prepared)|
|Water||1 1⁄2 Quart|
|Flour||2 1⁄2 Tablespoon|
|Lemons||2 , juiced|
|Red pepper seeds||1 Pinch|
|Croutons||1⁄2 Cup (8 tbs)|
Rinse tripe thoroughly.
Place in a large saucepan.
Add water, cover, and simmer for 3 hours, adding more water as the water in the pan boils away.
Remove tripe from the stock.
Put through a meat grinder.
Return to the stock.
Season with salt and pepper.
Cook over medium heat for 2 hours.
Meanwhile, melt 3 tablespoons butter in a saucepan, add flour and cook over low heat, stirring constantly, for 3 minutes.
Add 1 cup stock in a thick stream to the butter and flour, stirring constantly with a whisk to prevent lumps.
Pour this mixture into the soup.
Simmer 15 minutes.
Beat eggs until frothy.
Slowly add lemon juice while beating.
Add 2 cups of stock in a thin stream, stirring constantly.
Season with paprika and red pepper.
Add remaining butter just before serving.
Serve with croutons and a cruet of garlic flavored vinegar.