To prepare a delicious tripe soup with enticing aromas and a perfect texture, start by thoroughly cleaning the tripe. Make sure to wash it under cold running water to remove any impurities. Then, in an 8-liter pot, add the tripe and fill with water up to 3/4 of its capacity. Place the pot over medium heat and let it simmer slowly. You will notice a whitish foam forming on the surface; this is normal and should be removed with a skimmer to achieve a clear broth.
After about 1-2 hours, the tripe will be cooked and will start to soften. When it reaches the desired consistency, remove the tripe from the pot and let it cool slightly. In the meantime, finely chop an onion, a carrot, and a stalk of celery. These vegetables will add flavor and sweetness to your soup. Add the chopped vegetables to the broth in which the tripe was cooked and let them simmer on low heat until they become tender.
Once the tripe has cooled slightly, cut it into thin strips, ensuring they are uniform for even cooking. Put the strips of tripe back into the pot along with the cooked vegetables. Let everything simmer together for another 15-20 minutes so that the flavors can combine.
During this time, prepare a sauce of sour cream and eggs. Crush a few garlic cloves and mix them with 2-3 egg yolks and 200 g of sour cream. Carefully add 1-2 ladles of the cooked, slightly cooled broth to temper the mixture, thus avoiding the coagulation of the eggs.
When all the ingredients are ready, turn off the heat under the pot and pour in the sour cream and egg mixture, stirring gently to achieve a creamy consistency. Finally, add a ladle of vinegar, adjusting the amount according to your taste, and sprinkle with freshly chopped lovage for an extra touch of freshness and flavor.
Serve the tripe soup hot, alongside chili peppers or sour cream, depending on your preference. This traditional recipe will delight all your senses and bring a touch of nostalgia to your table. Enjoy your meal!
After about 1-2 hours, the tripe will be cooked and will start to soften. When it reaches the desired consistency, remove the tripe from the pot and let it cool slightly. In the meantime, finely chop an onion, a carrot, and a stalk of celery. These vegetables will add flavor and sweetness to your soup. Add the chopped vegetables to the broth in which the tripe was cooked and let them simmer on low heat until they become tender.
Once the tripe has cooled slightly, cut it into thin strips, ensuring they are uniform for even cooking. Put the strips of tripe back into the pot along with the cooked vegetables. Let everything simmer together for another 15-20 minutes so that the flavors can combine.
During this time, prepare a sauce of sour cream and eggs. Crush a few garlic cloves and mix them with 2-3 egg yolks and 200 g of sour cream. Carefully add 1-2 ladles of the cooked, slightly cooled broth to temper the mixture, thus avoiding the coagulation of the eggs.
When all the ingredients are ready, turn off the heat under the pot and pour in the sour cream and egg mixture, stirring gently to achieve a creamy consistency. Finally, add a ladle of vinegar, adjusting the amount according to your taste, and sprinkle with freshly chopped lovage for an extra touch of freshness and flavor.
Serve the tripe soup hot, alongside chili peppers or sour cream, depending on your preference. This traditional recipe will delight all your senses and bring a touch of nostalgia to your table. Enjoy your meal!
Ingredients
1 kg of pre-cooked beef tripe, 1 large carrot, 1...2 medium onions, 1 celery, lovage, 1 head of garlic, 2 eggs, 400 g of sour cream, vinegar, 1 ladle... or to taste, each person adds to their plate.