Tripe soup with tongue, heart, pig's head, potatoes and vegetables

Ingredients for 10 servings:

• ½ pig’s head
• 1 beef tongue(s)
• 1 beef heart
• some bones
• 1 kg tripe
• 10 potatoes
• 2 onions
• 1 garlic clove(s)
• 1 bunch of soup vegetables
• 1 handful of raisins
• 1 tbsp, sifted cardamom or gingerbread spice
• Vegetable broth, granulated
• salt and pepper
• some flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

When it is being prepared, it smells like a slaughter.

It’s best to prepare the soup the day before so it has time to marinate. Wash the meat, offal, and bones thoroughly, pat dry, and then cover and simmer everything in a large pot with about 5 liters of salted water for about 2 hours until tender. Skim the skin frequently! When the meat and offal are tender, remove the meat. Remove the bones, peel the skin from the tongue, and let everything cool down. While the meat is cooling, peel and chop the soup vegetables and potatoes, and cook them in the meat stock until tender. Dice the meat, add it back in, and cook everything again with the spices, raisins, and cardamom. Fry the chopped onion and garlic in a pan with a little oil, dust with flour, and toast briefly. Add to the pot and bring back to the boil. Season to taste before serving.