For a few years now, I've started making tripe soup at home, even though it was not on my list of preferences at all. I just happened to receive a portion by mistake at a restaurant, and to my surprise, I actually liked it. I combined several variations until I reached this recipe, which suits me and that I prepare quite often, especially when I crave something hearty.
Quick Info
Total time: approximately 2.5 hours
Preparation time: 30 minutes
Cooking time: 2 hours (estimate, depending on how long the tripe and bones are cooked)
Servings: 8-10
Difficulty: medium
Recipe type: traditional soup, lunch, cool days
Ingredients
1.5 kg of pre-cooked tripe (found already cleaned and scalded)
4 beef marrow bones (they are smaller, I use 4 pieces)
2-3 pieces of beef (optional, I use them and then put them in another recipe or beef salad)
3 carrots
2 parsnip roots
1 small piece of celery
1 onion
3 cloves of garlic (for boiling, plus another 3 for the end, if you prefer a stronger taste)
1 teaspoon of peppercorns
2-3 bay leaves
Salt
400 ml sour cream (I use 20% fat)
4 egg yolks
1 bunch of fresh parsley
1 bunch of lovage
1 small carrot, for sautéing (set aside)
(optional) 1-2 tablespoons of vinegar for serving
Preparation method
1. Wash the tripe in two waters. Put it in a pot with cold water, a teaspoon of peppercorns, 3 crushed garlic cloves, salt, and 2-3 bay leaves. Simmer over low heat. When it starts to boil, let it simmer for another 30-40 minutes, then turn off the heat.
2. In another large pot, put the beef bones (and meat, if using), cover with cold water, and add the carrots (2 pieces), parsnip, celery, onion, salt, and a few peppercorns. Let it boil, skimming at first, until the vegetables and meat are cooked. Set aside a small carrot for sautéing at the end.
3. Remove the vegetables and meat from the broth. Strain the liquid to make it as clear as possible. The tripe is also removed; you can cut it into strips if it is not already cut.
4. Put the tripe back into the strained soup, add the chopped lovage and let it come to a short boil, then turn off the heat.
5. Grate the reserved carrot on a fine grater and sauté it quickly in a teaspoon of oil. Let it drain; you will add it at the end for color.
6. Meanwhile, while the soup cools, beat the egg yolks with the sour cream in a large bowl. Ladle some of the cooled soup into the egg and cream mixture gradually, stirring continuously. It is important that the soup is not hot, so the eggs do not curdle (I have experienced this, and it does not look good at all).
7. Carefully pour the egg and sour cream mixture into the pot, stirring. Add the sautéed carrot and chopped fresh parsley. Taste for salt.
8. Optionally, at serving, you can add a bit more crushed garlic or vinegar, to taste.
Why I make this recipe often
This soup always turns out hearty and tasty; it works well when I need something warm and filling. It also helps that I can use the leftover vegetables and meat for beef salad or other dishes, so nothing goes to waste.
Tips and variations
Tips
- I always use pre-cooked tripe to shorten the time and avoid the unpleasant smell when boiling.
- For the clearest soup, I strain all the liquid before putting the tripe back in.
- I do not add the cream and egg mixture until the soup is cooled; otherwise, it can curdle.
- At the end, you can adjust the taste with a bit of vinegar directly in the bowl if you like it more sour.
Substitutions
- If you can't find lovage, just use parsley.
- Sour cream with 20% fat helps with creaminess, but a lighter one can also be used, just be careful with the consistency.
- You can omit the beef if you don't have it or don't want to use it.
Variations
- If you want a stronger garlic flavor, add a few crushed cloves to the soup at the end, before serving.
- The boiled vegetables can be used for beef salad or even as a side dish; don't throw them away.
Serving ideas
- I serve the soup with hot peppers, vinegar, and sometimes with a small garlic sauce served separately on the table.
- It also goes well with fresh bread or simple rolls.
Frequently asked questions
1. Can I use raw tripe instead of pre-cooked?
Yes, but you need to boil it for a few hours from the start and change the water 2-3 times; otherwise, it may smell more intense.
2. Why can the cream and egg mixture curdle?
If the soup is too hot when you add it, the eggs coagulate quickly and curdle. That's why it needs to be incorporated gradually with cooled soup.
3. How much broth should I use at the end?
Depending on how concentrated you want the soup to be. I leave about 4-5 liters of broth at the end, but it depends on taste.
4. What do I do with the meat and vegetables removed from the broth?
I usually use them for beef salad or put them in other dishes. The beef can be salted and served with a bit of horseradish.
5. Can it be made without lovage?
Yes, but the flavor is more subtle. Parsley still brings freshness.
Nutritional values
Estimate for one serving (out of 8):
- Calories: approximately 350-400 kcal
- Protein: 20-25 g
- Fat: 25-30 g (depends on sour cream and meat)
- Carbohydrates: 4-5 g
Tripe soup is not low in calories, especially with sour cream and eggs, but it is filling and has a good protein content. The values are approximate and vary based on ingredients.
Storage and reheating
The soup keeps well in the fridge, covered, for 3-4 days. It can be reheated over low heat, stirring constantly to prevent the sour cream from curdling. I do not recommend freezing; the sour cream and egg yolks change texture. If there is leftover, I only heat what I will consume, not the whole pot.
Quick Info
Total time: approximately 2.5 hours
Preparation time: 30 minutes
Cooking time: 2 hours (estimate, depending on how long the tripe and bones are cooked)
Servings: 8-10
Difficulty: medium
Recipe type: traditional soup, lunch, cool days
Ingredients
1.5 kg of pre-cooked tripe (found already cleaned and scalded)
4 beef marrow bones (they are smaller, I use 4 pieces)
2-3 pieces of beef (optional, I use them and then put them in another recipe or beef salad)
3 carrots
2 parsnip roots
1 small piece of celery
1 onion
3 cloves of garlic (for boiling, plus another 3 for the end, if you prefer a stronger taste)
1 teaspoon of peppercorns
2-3 bay leaves
Salt
400 ml sour cream (I use 20% fat)
4 egg yolks
1 bunch of fresh parsley
1 bunch of lovage
1 small carrot, for sautéing (set aside)
(optional) 1-2 tablespoons of vinegar for serving
Preparation method
1. Wash the tripe in two waters. Put it in a pot with cold water, a teaspoon of peppercorns, 3 crushed garlic cloves, salt, and 2-3 bay leaves. Simmer over low heat. When it starts to boil, let it simmer for another 30-40 minutes, then turn off the heat.
2. In another large pot, put the beef bones (and meat, if using), cover with cold water, and add the carrots (2 pieces), parsnip, celery, onion, salt, and a few peppercorns. Let it boil, skimming at first, until the vegetables and meat are cooked. Set aside a small carrot for sautéing at the end.
3. Remove the vegetables and meat from the broth. Strain the liquid to make it as clear as possible. The tripe is also removed; you can cut it into strips if it is not already cut.
4. Put the tripe back into the strained soup, add the chopped lovage and let it come to a short boil, then turn off the heat.
5. Grate the reserved carrot on a fine grater and sauté it quickly in a teaspoon of oil. Let it drain; you will add it at the end for color.
6. Meanwhile, while the soup cools, beat the egg yolks with the sour cream in a large bowl. Ladle some of the cooled soup into the egg and cream mixture gradually, stirring continuously. It is important that the soup is not hot, so the eggs do not curdle (I have experienced this, and it does not look good at all).
7. Carefully pour the egg and sour cream mixture into the pot, stirring. Add the sautéed carrot and chopped fresh parsley. Taste for salt.
8. Optionally, at serving, you can add a bit more crushed garlic or vinegar, to taste.
Why I make this recipe often
This soup always turns out hearty and tasty; it works well when I need something warm and filling. It also helps that I can use the leftover vegetables and meat for beef salad or other dishes, so nothing goes to waste.
Tips and variations
Tips
- I always use pre-cooked tripe to shorten the time and avoid the unpleasant smell when boiling.
- For the clearest soup, I strain all the liquid before putting the tripe back in.
- I do not add the cream and egg mixture until the soup is cooled; otherwise, it can curdle.
- At the end, you can adjust the taste with a bit of vinegar directly in the bowl if you like it more sour.
Substitutions
- If you can't find lovage, just use parsley.
- Sour cream with 20% fat helps with creaminess, but a lighter one can also be used, just be careful with the consistency.
- You can omit the beef if you don't have it or don't want to use it.
Variations
- If you want a stronger garlic flavor, add a few crushed cloves to the soup at the end, before serving.
- The boiled vegetables can be used for beef salad or even as a side dish; don't throw them away.
Serving ideas
- I serve the soup with hot peppers, vinegar, and sometimes with a small garlic sauce served separately on the table.
- It also goes well with fresh bread or simple rolls.
Frequently asked questions
1. Can I use raw tripe instead of pre-cooked?
Yes, but you need to boil it for a few hours from the start and change the water 2-3 times; otherwise, it may smell more intense.
2. Why can the cream and egg mixture curdle?
If the soup is too hot when you add it, the eggs coagulate quickly and curdle. That's why it needs to be incorporated gradually with cooled soup.
3. How much broth should I use at the end?
Depending on how concentrated you want the soup to be. I leave about 4-5 liters of broth at the end, but it depends on taste.
4. What do I do with the meat and vegetables removed from the broth?
I usually use them for beef salad or put them in other dishes. The beef can be salted and served with a bit of horseradish.
5. Can it be made without lovage?
Yes, but the flavor is more subtle. Parsley still brings freshness.
Nutritional values
Estimate for one serving (out of 8):
- Calories: approximately 350-400 kcal
- Protein: 20-25 g
- Fat: 25-30 g (depends on sour cream and meat)
- Carbohydrates: 4-5 g
Tripe soup is not low in calories, especially with sour cream and eggs, but it is filling and has a good protein content. The values are approximate and vary based on ingredients.
Storage and reheating
The soup keeps well in the fridge, covered, for 3-4 days. It can be reheated over low heat, stirring constantly to prevent the sour cream from curdling. I do not recommend freezing; the sour cream and egg yolks change texture. If there is leftover, I only heat what I will consume, not the whole pot.