Difficulty Level


  • 2 pounds chicken wings
  • 2 pounds veal shank (sawed into two or three pieces)
  • 2 1/2 pounds honeycomb tripe
  • 2 large ribs celery, chopped coarsely
  • 2 large carrots, chopped coarsely
  • 1 large onion, chopped coarsely
  • 8 (more or less) garlic cloves peeled and crushed lightly
  • 1 T salt
  • 1/2 t peppercorns
  • 1 t dried thyme
  • 2 bay leaves
  • 4 qts water
  • 3 egg yolks
  • 3 T cornstarch
  • 3/4 c lemon juice
  • red-wine vinegar and garlic sauce


Combine the meats with water to cover in a large soup pot Bring to a boil, reduce heat and simmer for five minutes Drain and thoroughly rince the meats Rinse the pot and place in it the meats, all the aromatics and 4 qt cold water Bring to a boil, reduce the heat, cover and simmer slowly for three hours Remove the cover and simmer an hour more. Set aside to cool. Remove the meats and strain the liquid pressing softly on the aromatics to get most of the liquid (you should have about 2.5 qt). Set aside 1 cup of the broth. Cut the tripe into small pieces. Remove the meat from the chicken and veal, and cut it into small pieces. Wash the soup pot and return to it the meats and broth. To serve, Bring to a simmer Beat the egg yolks with the cornstarch, reserved broth and lemon juice. ] Stir a "big spoonful" of the hot broth into the egg mixture, then slowly add the egg mixture to the soup whisking rapidly until the soup is hot and slightly thickened (dont let the eggs scramble). Serve with red wine vinegar and garlic sauce: Combine 1 c red wine vinegar and 1 T coarsley chopped garlic in a jar with a tight fitting lid. Set aside for a day, shaking once in a while.

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