Tripe soup

Beef Tripe Soup – A Traditional Delicacy Full of Flavor

Beef tripe soup is one of those dishes that evokes memories and ancient traditions, cherished by many for its rich taste and unique texture. Although it may seem daunting at first glance, this recipe will guide you step by step in preparing a delicious beef tripe soup that will impress even the most discerning food lovers. Let’s embark on this culinary adventure!

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Servings: 8

Ingredients needed

To prepare a 5-liter pot of beef tripe soup, you will need:

- 1.5 kg fresh tripe
- 1 kg beef with bones (cut into pieces for an intense flavor)
- 3-4 carrots
- 2-3 parsley roots
- 2-3 parsnips
- 1 medium celery root
- 3-4 whole onions
- 1 large head of garlic
- a few bay leaves
- salt to taste
- whole peppercorns
- 2-3 tablespoons of vinegar (from hot peppers or other pickles)
- a sprig of fresh thyme
- 500-750 g sour cream (30% fat)
- 2-3 egg yolks
- 1 tablespoon of flour

A little about beef tripe soup

Beef tripe soup has its roots in Romanian culinary traditions, being known and appreciated throughout the country. This rich soup is often associated with festive meals and special occasions but can be enjoyed any day of the week. It is said that tripe is an excellent source of collagen, making it not only tasty but also beneficial for skin and joints.

Preparing beef tripe soup – Step by step

Step 1: Preparing the tripe
The first essential step is to ensure that the tripe is well cleaned. If possible, choose fresh tripe, as it provides a more intense flavor and a more pleasant texture. If not, you can use pre-cooked tripe, but the boiling time will be shorter.

Step 2: Boiling the tripe
In a 4.5-liter pressure cooker, add the whole tripe, 4.5 liters of water, salt, and a few bay leaves. Let it boil for 45 minutes. The pressure cooker will significantly reduce the cooking time, making the process more efficient.

Step 3: Adding the meat and vegetables
After 45 minutes, open the pressure cooker, change the water, and add the beef, prepared vegetables (whole onions, carrots, parsley roots, celery, and parsnips), and spices (salt and whole peppercorns). Let it boil for another 45-50 minutes.

Step 4: Checking the tripe
After the indicated time, check if the tripe is cooked. It should be tender and easy to cut. If it’s not fully cooked, let it simmer further in the strained soup, adding another 2 bay leaves and a grated boiled carrot.

Step 5: Blending the flavors
To intensify the taste, use a blender to puree the parsley roots, parsnips, and celery. Add this mixture to the soup along with the sliced tripe. Let it boil for a few minutes.

Step 6: Garlic and sour cream
Five minutes before turning off the heat, add crushed garlic (to taste) to the soup. It’s important to adjust the amount of garlic according to personal preferences. In a separate bowl, mix the sour cream with a tablespoon of flour, then gradually add a few tablespoons of hot soup to temper the mixture. Pour it back into the pot and let it simmer for a few minutes.

Step 7: Souring the soup
To give the soup a distinctive flavor, sour it with a tablespoon or two of vinegar or pickle juice, depending on your taste. Adjust salt and spices to taste.

Step 8: Finalizing the soup
After turning off the heat, add the well-beaten egg yolks. They will add extra creaminess to the soup. Cover the soup and let it rest for 15 minutes for the flavors to meld.

Serving and variations

Beef tripe soup is wonderful served in clay bowls, garnished with freshly chopped lovage. This adds a touch of freshness and color. You can also serve fresh bread or polenta alongside the soup, which complements this delicacy perfectly.

Drink suggestions: A rich soup like this pairs beautifully with a dry white wine or a pale lager, which will balance the intense flavors of the dish.

Helpful tips

1. Calories and nutritional benefits: A serving of beef tripe soup contains approximately 350-450 calories, depending on the amount of sour cream used. It is a good source of protein and vitamins from the vegetables, and it is also filling.

2. Tricks for an intense flavor: Using bone-in meat for the soup is essential for achieving a deep flavor. The marrow from the bones will enrich the taste of the soup.

3. Variations: You can experiment with different vegetables, such as bell peppers or potatoes, to customize the recipe. Also, for a spicy touch, add fresh hot peppers during cooking.

4. Frequently asked questions:
- *Can I use pre-cooked tripe?* Yes, but the cooking time will be shorter.
- *How can I make the soup more sour?* Use vinegar or pickle juice, adjusting the amount to taste.
- *What can I do with leftovers?* Beef tripe soup can be stored in the refrigerator for 2-3 days and can be easily reheated.

I hope this beef tripe soup recipe inspires you to prepare it at home. Don’t forget to enjoy every step of the cooking process and savor the final result with your loved ones!