800g beef tripe; 1l beef stock; 1/2 a carrot and 1/2 a parsnip; 1/2-1 onion; 2 tbsp oat or buckwheat flour; 1 tsp marjoram; 2 tbsp pork fat; salt
Place the washed tripe in a saucepan and cover with cold water. Bring to the boil and boil for 10 minutes. Drain the water and repeat the process. Wash the tripe and cover it with stock. Bring to the boil and simmer in a closed pan for 2.5 hours. Meanwhile, roast the oats in a dry frying pan on a medium heat. Leave them to cool and crush them with a pestle and mortar with some salt crystals. Chop the salt into small cubes and fry on a medium heat until the fat melts. Strain and set aside the crackling. In the melted fat fry thin strips of the carrot and parsnip, sliced onion until soft. Add the oat flour and fry for 1-2 minutes. Add the marjoram and stock and bring to the boil. Add the tripe cut into thin strips, season with salt and simmer for 15 minutes. Serve hot.