Flaki

Rinse tripe thoroughly, place in a pot with cold water, bring to a boil, drain, and repeat twice.

Cut clean tripe into thin strips. Simmer with beef bones in fresh water for 3 hours until tender.

Saute carrots, parsnip, celery root, and onion in butter until softened.

Add sauteed vegetables to the tripe broth with marjoram, ginger, nutmeg, salt, and pepper.

Simmer another 30 min until flavors meld. Remove bones.

Serve hot, sprinkled with parsley and chili flakes for those who like it spicy.