600-700 g veal tripe

300 milliliters of fresh milk

50 ml oil

2 tablespoons of flour

10 grains black pepper, 1-2 bay leaves, parsley, salt

1. The tripe is cleaned and washed well in running water.

2. Cut into pieces of 10x10 cm and place in cold water without salt on the stove until the water starts boiling.

3. When the water starts to boil it should be poured in the sink, then the tripe should be washed(again) and placed in an autoclave pan and pour in a liter and a half of water.

4. Add black pepper and bay leaf.

5. Autoclave for 30-40 minutes.

6. After it cools down the tripe's pieces are removed, cut into fine pieces and place back into the bouillon. Salt to taste.

7. In a pan, fry two tablespoons of flour with 50 milliliters of oil until the flour has golden look.

8. Remove the pan from the heat and, stirring continuously with a wooden spoon add milk to the fried flour.

9. The liaison is added to the broth and the finished soup is left to boil.

10. After removing from the heat sprinkle with chopped parsley.

11. Serve hot, and might be seasoned with crushed garlic placed in vinegar and cayenne pepper or crushed dry red chili.

- Preparation time: ~ 2 hours.

- Energy value: 220 calories / serving.

- For diabetics: 0,4 XE (Bakery Units) per serving.