Tripe soup

Beef tripe soup is a traditional dish that brings together rich flavors and a velvety texture, with a long history in our cuisine. Although it may seem intimidating at first glance, this simple and delicious recipe will win over even the most skeptical soup lovers. If you're wondering how I came to adore this dish, let me tell you how each bite becomes a unique culinary experience, full of flavor.

The total preparation time for this beef tripe soup is approximately 2 hours, and from the ingredients below, you will obtain 6 hearty servings. Let's get started!

Ingredients:
- 1 kg pre-cooked tripe (to save time, but you can also use fresh tripe if you prefer)
- 1 beef bone (optional, adds extra flavor)
- 2 large carrots
- 2 onions
- 1 small root of celery
- 1 kohlrabi
- 1 bell pepper
- 1 hot pepper
- Salt and pepper to taste
- 500 g sour cream
- 3 egg yolks
- 6 tablespoons olive oil
- 3 sprigs of parsley, 3 of lovage, 3 of dill (all fresh, for intense flavor)
- Juice from 1-2 lemons (to taste)
- 4-5 cloves of garlic

Preparation steps:
1. Preparing the ingredients: Start by washing the tripe well and cutting it into long strips. If using the beef bone, it will add a rich taste to the soup. So, if you decide to use it, place it in a large pot with cold water.

2. Boiling the vegetables: Add the whole onion (peeled but left whole), bell pepper, celery, and kohlrabi to the pot of water. Bring to a boil and let simmer for about 30 minutes. This step will create the flavorful base of the soup.

3. Adding the tripe: Once the vegetables have boiled, remove them from the pot and add the cut tripe. Let it boil for 30-40 minutes until the tripe becomes tender. If using pre-cooked tripe, the boiling time will be significantly reduced.

4. Sautéing the carrots: Grate the carrots on a fine grater and sauté them in 6 tablespoons of olive oil over low heat for about 10 minutes. This method will enhance the flavor of the carrots and add vibrant color to the soup.

5. Finishing the soup: After the tripe has boiled, add the sautéed carrots to the pot. Here you can add salt and pepper to taste, but remember to keep a balance, as the dressing will also add flavor.

6. Preparing the dressing: In a separate bowl, mix the sour cream, egg yolks, and finely chopped garlic. This dressing will give the soup an irresistible creaminess. When the tripe is cooked, remove the pot from the heat and add the finely chopped greens.

7. Finalizing: Start adding the dressing, thinning it with the juice from the pot, being careful not to curdle. Mix well and let the soup sit for a few minutes before serving.

Serving:
Beef tripe soup is served hot, with hot pepper on the side for those who love a bit of spice. You can also add a slice of homemade bread or a scoop of polenta for added heartiness.

Useful tips:
- Pre-cooked vs. fresh tripe: Using pre-cooked tripe not only reduces cooking time but also retains all the flavors. If you choose to use fresh tripe, make sure to boil it well to achieve the desired texture.
- Customization: You can experiment with different vegetables, such as radishes or turnips, to add a personalized touch.
- No beef bone: If you choose not to use the bone, don't worry! The soup will remain delicious without it.

Frequently asked questions:
1. How spicy will the soup be?
The level of spiciness depends on how much hot pepper you choose to add. Start with a small pepper and adjust to taste.

2. What can I add for extra flavor?
You can experiment with spices like sweet or smoked paprika, which will give the soup a subtle hue.

3. Can beef tripe soup be frozen?
Yes, the soup can be frozen, but it is recommended to add the dressing only before serving to maintain the texture of the sour cream.

Nutritional benefits:
Beef tripe soup is not only tasty but also nutritious. Tripe contains quality proteins, while the vegetables add essential vitamins and minerals. Sour cream provides healthy fats, but it is important to consume it in moderation.

I hope this recipe brings you joy in the kitchen and that you manage to impress your family and friends with this traditional yet full of personality dish! Bon appétit!