1. Blanch the tripe in several quarts of water. Boil it for about 5 minutes, then drain and cool. Cut into 1½-inch by ¼-inch pieces.
2. In a heavy 8- to 10-quart soup pot place the tripe, beef shanks, celery, leek, garlic, bay leaves, ½ teaspoon black pepper, Beef Stock, and water. Simmer for 2 hours and 45 minutes, the pot only partly covered for the first ½ hour.
3. Cover completely for the remaining cooking time. Remove the beef shanks and chop the meat, discarding the bone. Return the meat to the simmering pot.
4. Add the marjoram, oregano, tomato paste, and salt to taste. Add additional pepper if you wish. Simmer for an additional ½ hour, covered.
5. Prepare the roux by melting the butter in a small frying pan and stirring in the flour and paprika. Cook until it is a light brown. Whisk the roux into the pot, stirring carefully as it thickens.
