2 quarts beef broth |
1 (24-ounce) can tripe, drained and coarsely chopped |
2 cups peeled, diced potatoes |
3/4 cup chopped onion |
3/4 cup thinly sliced celery |
1/2 cup chopped green pepper |
1/2 teaspoon dried whole thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon marjoram leaves |
dash of ground allspice |
