Put two pounds of tripe and four calves' feet into the soup pot and cover them with cold water ; add a red pepper, and boil until the calves' feet have become very tender. Then take out the meat, skim and stir the liquid, and cut the tripe into small pieces, which put back into the liquid. If there is not Enough of this add boiling water. Flavor with half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes and salt. When these have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, boil fifteen minutes more. Serve hot.