Tripe soup

Name: Tripe soup - Sabrina E.
Ingredients: 1.5 kg beef tripe and legs; 3 large carrots; 1 celery root; 1 parsnip; 1 large onion; 1 small head of garlic; 100 g pickled bell peppers in vinegar; 2 egg yolks; 1 tablespoon flour; 3 tablespoons vinegar; salt; pepper

Soups - Tripe soup by Sabrina E. - Recipia

Tripe soup is a true delight of Romanian cuisine, a traditional recipe that combines the flavor of ingredients with a creamy texture, ideal for cool days. This recipe will turn every meal into a celebration, and although its preparation seems complex, it is simpler than you might think. Let's embark on the preparation of this aromatic soup, step by step. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 6 Ingredients: - 1.5 kg of tripe and beef feet - 3 large carrots - 1 celery - 1 parsnip - 1 large onion - 1 small head of garlic - 100 g pickled bell peppers - 2 egg yolks - 1 tablespoon of flour - 3 tablespoons of vinegar - Salt and pepper, to taste Preparation: 1. Boiling the meat: Start by washing the tripe and beef feet well under cold running water. Place them in a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce the heat to maintain a moderate boil. It is crucial to remove the foam that forms on the surface with a skimmer; this will ensure a clear and tasty soup. 2. Adding the vegetables: After about an hour of boiling, add the carrots, celery, parsnip, and onion, all cleaned and cut into large pieces. These vegetables will enrich the soup's flavor. Also, add half of the whole garlic cloves, while the other half can be crushed to add later. 3. Pickled bell peppers: When the vegetables are almost cooked, add the pickled bell peppers, cut into strips. They will give the soup a touch of acidity and a special flavor. 4. Preparing the sour cream mixture: In a separate bowl, mix the egg yolks with the sour cream and flour. It is essential to dilute this mixture with a few tablespoons of broth from the pot to avoid the sour cream curdling when added to the soup. 5. Finalizing the soup: Once the tripe is cooked (check with a fork; it should be tender), add the sour cream mixture to the pot, stirring continuously to avoid coagulation. Season with salt, pepper, and vinegar to taste. Let the soup boil for another 15 minutes, then turn off the heat. 6. Serving: Tripe soup is served hot, alongside sour cream, vinegar, or garlic sauce, depending on your preferences. A delicious variation is to add a bit of hot pepper for a spicy note. Practical tips: - Make sure the tripe is well cleaned before cooking; you can rinse it under cold water, and if necessary, you can ask the butcher to clean it for you. - Use a large pot to allow the ingredients to cook evenly. - If you want an easier version, you can replace the tripe with chicken meat, but the cooking time will be significantly reduced. This tripe soup recipe will not only delight your taste buds but will also bring a touch of tradition to your kitchen. Enjoy your meal!

Tripe soup

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