In our family, tripe soup came through my husband. I can't say it attracted me at first, but over time, I really started to enjoy making it, especially during holidays or when we want something hearty and sour. It's the kind of soup that takes an afternoon, but it doesn't have complicated steps, rather it requires attention to order and a little patience while boiling. It smells like celebration, and if you're patient with the tripe, it's definitely worth it.
Quick Info
Total time: about 3-4 hours
Preparation time: not specified, but preparation takes about 30-40 minutes, depending on how quickly you handle the vegetables and tripe
Cooking time: about 2-3 hours, depending on the meat and tripe
Servings: a large pot, about 10 liters (12-15 servings)
Difficulty: medium (more due to the steps and time, not the technique)
Recipe type: holiday soup, main dish
Ingredients
3 veal bones with marrow and a little meat
1.5 kg raw tripe
4 eggs
500 ml sour cream
1 large onion
4 carrots
half a celery root
2 parsnip roots
1 head of garlic
salt
pepper
pickled hot peppers (for serving)
Preparation method
1. Put the veal bones in a large pot with cold water. Skim off the foam as it rises to the top until the broth is clear.
2. Separately, boil the tripe in another pot with a little vinegar in the water. Stop when it starts to boil, discard the water, rinse the tripe, and repeat the process with clean water until it no longer has a specific smell. You may need to change the water 2-3 times, depending on the tripe you find.
3. When the bone broth is ready, strain it and keep the clear liquid. Remove the meat from the bones and cut it into small slices.
4. Put the bone broth back in the pot. Add the onion, carrots, celery, and parsnip, all cleaned and cut into large pieces. Let it boil until the vegetables soften.
5. Strain the broth again, remove the vegetables, and puree them with a blender. You can do this while they are warm; they blend more easily.
6. Cut the boiled tripe into thin strips.
7. In a large pot (about 10 liters), combine the vegetable broth, pureed vegetables, sliced tripe, and meat from the bones. Let it boil together for about 20 minutes. Check for salt.
8. Meanwhile, peel the garlic and make a garlic paste: crush the cloves and mix them with a little water and salt, then strain the liquid to keep it fine.
9. In a bowl, beat the egg yolks with the sour cream, add 2 tablespoons of vinegar from the pickled hot peppers and the strained garlic paste. Mix well.
10. Take two or three ladles of soup (not hot, but slightly cooled) and gradually incorporate them into the egg and sour cream mixture to avoid curdling.
11. Turn off the heat on the soup and slowly add the egg and sour cream mixture while stirring in the pot. Check again for salt or add more sour cream or vinegar, according to your taste.
12. Serve the soup hot, with pickled hot peppers on the side.
Why I make the recipe often
This soup is on our short list when it's cold season or we crave something sour and hearty. It keeps well in the fridge for a few days, so it’s practical for family meals. I like that you can control how sour or garlicky it is.
Tips and variations
Tips
- The carrot can be sautéed a little in oil before adding it to the soup for a more intense color.
- The boiled vegetables that you don’t use for pureeing can go into a beef salad if you want to avoid wasting them.
- Be careful not to put the sour cream and eggs directly into the hot soup; always temper them with cooled broth so they don’t curdle.
Substitutions
- You can use thicker or thinner sour cream, depending on what you have on hand, but for tripe soup, a thicker one is preferred.
- If you can't find veal bones, beef bones will work too, but the boiling may take longer.
- For a more sour taste, you can adjust the amount of vinegar to your preference.
Variations
- You can add a little grated and sautéed carrot for color, but it’s not mandatory.
- The amount of garlic can be adjusted – some prefer a milder soup, while others like it with more flavor.
Serving ideas
- The soup is served hot, with pickled hot peppers on the table.
- You can add extra sour cream to the bowl if you want it creamier.
- Croutons or fresh bread also go well, according to taste.
Frequently asked questions
1. How do I choose the tripe for the soup?
It’s best to get raw tripe, not pre-boiled, so you can control the taste and texture better. If you get pre-boiled, make sure it’s not too soft or salty.
2. How long should I boil the tripe?
The time varies, depending on how thick it is, but it’s best to boil in intervals, changing the water a few times until it no longer has a smell and the texture becomes tender, but not mushy.
3. What should I do if the soup curdles at the end?
If the sour cream or eggs curdle, it usually means the mixture was added to the soup while it was too hot. Always try to temper them with cooled broth and avoid bringing it to a boil after adding the mixture.
4. Can I add other vegetables?
Traditional soup uses only root vegetables, but you can add a bit of bell pepper or celery if you want, but not too much, so you don’t change the base flavor.
5. How long does tripe soup last in the fridge?
Normally, it keeps well for 3-4 days if stored in a container with a lid. You can reheat it easily on low heat or in the microwave.
Nutritional values
Approximately, for a serving of 350-400 ml: about 250-350 kcal, depending on how much sour cream you use. Proteins come from the meat and eggs, fats from the sour cream and bones, while carbohydrates are minimal (from vegetables). It’s not a diet soup, but it’s filling and suitable for main meals.
Storage and reheating
Tripe soup can be stored in the fridge in a container with a lid for up to 3-4 days. It reheats easily on low heat without boiling, so the sour cream doesn’t curdle again. If you’ve already added sour cream and eggs, don’t freeze it, as the texture won’t remain pleasant after thawing. If you don’t finish the pot, it’s better to share with someone than to keep too much.
Quick Info
Total time: about 3-4 hours
Preparation time: not specified, but preparation takes about 30-40 minutes, depending on how quickly you handle the vegetables and tripe
Cooking time: about 2-3 hours, depending on the meat and tripe
Servings: a large pot, about 10 liters (12-15 servings)
Difficulty: medium (more due to the steps and time, not the technique)
Recipe type: holiday soup, main dish
Ingredients
3 veal bones with marrow and a little meat
1.5 kg raw tripe
4 eggs
500 ml sour cream
1 large onion
4 carrots
half a celery root
2 parsnip roots
1 head of garlic
salt
pepper
pickled hot peppers (for serving)
Preparation method
1. Put the veal bones in a large pot with cold water. Skim off the foam as it rises to the top until the broth is clear.
2. Separately, boil the tripe in another pot with a little vinegar in the water. Stop when it starts to boil, discard the water, rinse the tripe, and repeat the process with clean water until it no longer has a specific smell. You may need to change the water 2-3 times, depending on the tripe you find.
3. When the bone broth is ready, strain it and keep the clear liquid. Remove the meat from the bones and cut it into small slices.
4. Put the bone broth back in the pot. Add the onion, carrots, celery, and parsnip, all cleaned and cut into large pieces. Let it boil until the vegetables soften.
5. Strain the broth again, remove the vegetables, and puree them with a blender. You can do this while they are warm; they blend more easily.
6. Cut the boiled tripe into thin strips.
7. In a large pot (about 10 liters), combine the vegetable broth, pureed vegetables, sliced tripe, and meat from the bones. Let it boil together for about 20 minutes. Check for salt.
8. Meanwhile, peel the garlic and make a garlic paste: crush the cloves and mix them with a little water and salt, then strain the liquid to keep it fine.
9. In a bowl, beat the egg yolks with the sour cream, add 2 tablespoons of vinegar from the pickled hot peppers and the strained garlic paste. Mix well.
10. Take two or three ladles of soup (not hot, but slightly cooled) and gradually incorporate them into the egg and sour cream mixture to avoid curdling.
11. Turn off the heat on the soup and slowly add the egg and sour cream mixture while stirring in the pot. Check again for salt or add more sour cream or vinegar, according to your taste.
12. Serve the soup hot, with pickled hot peppers on the side.
Why I make the recipe often
This soup is on our short list when it's cold season or we crave something sour and hearty. It keeps well in the fridge for a few days, so it’s practical for family meals. I like that you can control how sour or garlicky it is.
Tips and variations
Tips
- The carrot can be sautéed a little in oil before adding it to the soup for a more intense color.
- The boiled vegetables that you don’t use for pureeing can go into a beef salad if you want to avoid wasting them.
- Be careful not to put the sour cream and eggs directly into the hot soup; always temper them with cooled broth so they don’t curdle.
Substitutions
- You can use thicker or thinner sour cream, depending on what you have on hand, but for tripe soup, a thicker one is preferred.
- If you can't find veal bones, beef bones will work too, but the boiling may take longer.
- For a more sour taste, you can adjust the amount of vinegar to your preference.
Variations
- You can add a little grated and sautéed carrot for color, but it’s not mandatory.
- The amount of garlic can be adjusted – some prefer a milder soup, while others like it with more flavor.
Serving ideas
- The soup is served hot, with pickled hot peppers on the table.
- You can add extra sour cream to the bowl if you want it creamier.
- Croutons or fresh bread also go well, according to taste.
Frequently asked questions
1. How do I choose the tripe for the soup?
It’s best to get raw tripe, not pre-boiled, so you can control the taste and texture better. If you get pre-boiled, make sure it’s not too soft or salty.
2. How long should I boil the tripe?
The time varies, depending on how thick it is, but it’s best to boil in intervals, changing the water a few times until it no longer has a smell and the texture becomes tender, but not mushy.
3. What should I do if the soup curdles at the end?
If the sour cream or eggs curdle, it usually means the mixture was added to the soup while it was too hot. Always try to temper them with cooled broth and avoid bringing it to a boil after adding the mixture.
4. Can I add other vegetables?
Traditional soup uses only root vegetables, but you can add a bit of bell pepper or celery if you want, but not too much, so you don’t change the base flavor.
5. How long does tripe soup last in the fridge?
Normally, it keeps well for 3-4 days if stored in a container with a lid. You can reheat it easily on low heat or in the microwave.
Nutritional values
Approximately, for a serving of 350-400 ml: about 250-350 kcal, depending on how much sour cream you use. Proteins come from the meat and eggs, fats from the sour cream and bones, while carbohydrates are minimal (from vegetables). It’s not a diet soup, but it’s filling and suitable for main meals.
Storage and reheating
Tripe soup can be stored in the fridge in a container with a lid for up to 3-4 days. It reheats easily on low heat without boiling, so the sour cream doesn’t curdle again. If you’ve already added sour cream and eggs, don’t freeze it, as the texture won’t remain pleasant after thawing. If you don’t finish the pot, it’s better to share with someone than to keep too much.