Light tripe soup

Light tripe soup: a traditional delight reinterpreted to fit a modern lifestyle! Over time, tripe soup has been a cherished dish for its unique flavor and creamy texture, but it was often seen as a challenge in the kitchen due to the complex preparation process. Today, however, with the right ingredients and a bit of ingenuity, you can create a delicious and lighter tripe soup that will quickly become your family's favorite.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4-6

Necessary ingredients:

- 1 kg sliced beef tripe (pre-cooked to save time)
- 1 beef bone (for extra flavor)
- 1 medium carrot
- 1 large onion
- 1 slice of celery (about 100 g)
- 1 bunch of green garlic (or 3 cloves of dried garlic)
- 1 red bell pepper
- Juice from 1 lemon
- 1 egg
- 1 cup of low-fat sour cream (about 200 g)
- 2 tablespoons of hot mustard
- 3 hot peppers (optional, for extra spice)
- Salt and pepper, to taste

Preparing the light tripe soup:

1. Preparing the ingredients: Start by cleaning and washing all the vegetables. Make sure the carrot is clean and cut in half, and the onion is whole but peeled. Chop the green garlic finely, and dice the red bell pepper.

2. Boiling: In a pressure cooker, add salted water and bring to a boil with the beef bone, sliced tripe, carrot, celery, onion, and red bell pepper. Cover the pot and let it simmer for 40 minutes. The pressure cooker will significantly reduce cooking time and enhance the flavors.

3. Removing the ingredients: After 40 minutes, carefully open the lid of the pot. Use a spatula to remove the bone, onion, celery, and carrot. The latter can be served warm, sprinkled with a little salt, if desired.

4. Preparing the base: In a separate bowl, beat an egg with sour cream and mustard until you achieve a smooth mixture. It’s important to dilute this mixture with hot broth to prevent the egg from coagulating abruptly. Add the mixture back into the soup.

5. Flavoring: Add the hot pepper, lemon juice, and finely chopped green garlic into the soup. These ingredients will give a fresh and invigorating taste to the dish. Finally, add the boiled carrot cut into cubes for added texture.

6. Finishing: Taste the soup and season with salt and pepper to your liking. You can adjust the acidity by adding more lemon juice if you prefer it more tangy.

7. Serving: Serve the soup hot, garnished with fresh parsley or dill, alongside fresh hot peppers if you enjoy spice. A slice of whole grain bread can perfectly complement the meal!

Useful tips:

- Ingredients: Use pre-cooked beef tripe to save time. Buy from a trusted supplier to ensure quality.
- Vegetarian option: If you want a vegetarian version, replace the beef tripe with oyster mushrooms or tofu, and the beef bone with vegetable broth to create a flavorful base.
- Thickening: For a heartier soup, you can add a little cornstarch diluted in cold water.
- Frequently asked questions: Can the soup be frozen? Yes, but it is recommended not to add sour cream before freezing. You can add it upon thawing to maintain the creamy texture.

Approximate nutritional values per serving:

- Calories: 250 kcal
- Protein: 20 g
- Fat: 10 g
- Carbohydrates: 15 g

This light tripe soup is not only tasty, but also an excellent source of protein and essential nutrients. It’s perfect for chilly days or when you need culinary comfort.

If you desire a drink to complement this soup, a glass of dry white wine or a pale beer would go wonderfully. Also, a summer salad with tomatoes and cucumbers will add a refreshing contrast.

Light tripe soup is a recipe that revives childhood memories, but adapted to a modern lifestyle. Enjoy every spoonful, knowing you’ve created something special with your own hands!