500 g beef tripe
2 pork trotters
100 g sausage Petrokhan or other sausage
1 tbsp salt
1 incomplete tsp paprika
Tripe and legs are cooked. Tripe cut into large pieces, and legs are boned. In the pots are put in a few pieces of tripe feet and a few pieces of sausage. Put them in 5-6 tablespoons of the broth from the belly and legs, red pepper and bake for 10 minutes. Serve with crushed garlic and vinegar.