Tripe soup

• 1 smoked leg of pork
• 500 g tripe frozen or precooked
• 1½ l water
• salt
• 50 g lard
• 50 g flour
• 100 g root vegetables
• 1 clove of garlic
• 1/2 teaspoon paprika
• 5 g fat
• small piece of bouillon cube
• parsley

Put smoked leg of pork or bacon and tripe into pan, add water and salt and simmer slowly for one to two hours till meat is tender. Prepare golden brown roux from lard and flour, dilute with strained stock, mix well and boil. Add diced vegetables, crushed garlic and boil briefly. Add chopped tripe and smoked meat, paprika fried in oil and finally the bouillon cube and chopped parsley.