Source: Liberty Tree Tavern
Yield: 9 servings
1 tablespoon margarine
1/3 cup diced onions
2 tablespoons finely diced leeks or green
1/2 cup celery cut into 1/2-inch pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2-inch
1 (16 ounce) can tomatoes, diced
2 teaspoons salt
4 ounces tripe, cooked and julienned
1 cup cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Sauté, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.
Makes 9 cups