This is my mother's recipe. I havent seen this anywhere else. This is a work in progress, figuring out the exact measurements of all the spices. I like making this in bulk, you can definately reduce the ratios
wash tripe, cut in 1/3in strips, no more than 3in long.
in large soup pot, saute whole onion, celery and carrot until golden.
add tripe, and 6-7c water, enough to cover.
add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
cook for 1-2 hours until trip is tender, not soft and mushy.
make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.