Categories: Beef, Soups, Eggs 
      Yield: 4 servings 
  
      2 lb Tripe 
      4    Calve's feet 
           Water 
    1/2 ts Sweet marjoram 
    1/2 ts Sweet basil 
    1/2 ts Thyme 
      2    Onions 
      2    Potatoes 
           Salt 
           Butter 
      1    Red pepper 
  
  Put two pounds of tripe and four calve's feet into the soup-pot and cover 
  them with cold water; add a red pepper, and boil closely until the calve's 
  feet are boiled very tender; take out the meat, skim the liquid, stir it, 
  cut the tripe into small pieces, and put it back into the liquid; if there 
  is noe enough liquid, add boiling water; add half a teaspoon of sweet 
  marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes, 
  salt. When the vegetables have boiled until almost tender, add a piece of 
  butter rolled in flour, drop in some egg balls, and boil fifteen minutes 
  more. Take up and serve hot.