2 lbs. stewing veal
2 lbs. tripe
6 med. potatoes, diced
2 lg. onions, diced
1 tbsp. thyme
Salt and lots of pepper to taste

Simmer veal and tripe in water until tender. Drain, reserving the stock, and cut into small pieces. In a soup pot, add all ingredients and reserved stock and enough water to cover everything. Simmer until vegetables are tender and flavors blended.

Make tiny Bisquick dumplings according to package directions according to package directions and drop into boiling mixture. Put a lid on the pot and cook 10 minutes longer.

This was one of my father's favorite winter recipes.