Tripe Soup
I'm running late with today's recipe, but I just finished making tripe soup. My first ever tripe soup! I've told you I hadn't eaten tripe soup until recently, and I didn't want to prepare it until I became a true "connoisseur" - so I tried it at all the restaurants, both good and bad versions, until I developed a taste for it. I hope you'll agree it was worth the wait. I've already finished a bowl - it's really good, I promise 😉
Ingredients
1.2 kg parboiled beef tripe
1 beef bone
1 1/2 carrots
1 kohlrabi
2 parsley roots
1 celery stalk
1 tablespoon peppercorns
2 bay leaves
1/2 red bell pepper
1 hot pepper
400 g sour cream
6 large garlic cloves
4 tablespoons coarse salt
2 tablespoons oil
7 tablespoons vinegar (for washing the tripe)
Servings: 10
How to prepare tripe soup
- First, I cut the tripe into smaller pieces than it comes packaged, so it's easier to eat with a spoon. Then I washed it in 5 changes of water, adding a tablespoon of vinegar to each. I moved it to a strainer in the sink, added 2 tablespoons of coarse salt, and rubbed it well between my palms. Then I rinsed it under running water to remove the salt. I moved it back to a bowl and covered it with cold water and 2 tablespoons of vinegar. I let it sit for 1 hour to eliminate the chlorine smell (that's what it smelled like).
- Meanwhile, I put 4 liters of cold water in a large pot, added the vegetables (kohlrabi, parsley roots, 1 carrot, and celery) cut into large pieces, the bay leaves, peppercorns, and the beef bone. I brought it to a boil, then simmered on medium-low heat for about 1 hour, skimming the foam occasionally.
- I strained the resulting broth and washed the pot it was cooked in.
- I heated 2 tablespoons of oil in the pot and added the remaining 1/2 carrot, grated, and 1/2 red bell pepper, also grated. I sauteed them until softened, about 5 minutes.
- I poured the strained broth over them and added 2 tablespoons of coarse salt. Then I added the well-drained tripe and the hot pepper sliced into rounds. I let it simmer on medium heat for 40 minutes (according to the package instructions). I checked that the tripe was cooked and reduced the heat to minimum so the soup wouldn't boil vigorously.
- I poured the sour cream into a bowl and tempered it with 5 ladles of hot soup. Then I slowly poured it into the pot while stirring with the ladle, to prevent the soup from curdling.
- I crushed the garlic cloves with a bit of salt and poured a ladle of soup over them. I strained this garlic mixture into the soup through a fine tea strainer, pressing the garlic to release all its flavor.
- Check the seasoning - add more salt or garlic if needed.
- I let it simmer for another 5 minutes on low heat, then covered it and let it cool.
- Serve warm with extra hot peppers and vinegar on the side for those who want it more sour.
Vegetable and bone soup
Strained soup with fried carrot and bell pepper
Add the tripe and hot pepper
Add sour cream and garlic
