Sliced onion 1/4 cup each 1/2 lb. honeycomb tripe, cut in cubes
Chopped celery
Chopped green peppers 11/2 cups potato cubes
4 tablespoons butter
1/2 teaspoon peppercorns, finely pounded
31/2 tablespoons flour
5 cups hot White Stock III
3/4 tablespoon salt 1/2 cup heavy cream
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
