To prepare a delicious tripe soup, the first steps are essential. Start by thoroughly washing the tripe, ensuring it is clean. I used fresh tripe from Kaufland, which was very well cleaned. After washing the tripe, place it in a large pot along with the pig's feet, adding about 5-6 liters of water. Don’t forget to add a tablespoon of salt for flavor. Bring the water to a boil, and during boiling, make sure to skim off the foam that forms on the surface to achieve a clear and tasty soup.
When the tripe and pig's feet are half-cooked, add the whole vegetables: carrots, celery, and onion. These will add extra flavor to the soup. Let everything boil until the tripe becomes tender and the vegetables are well infused. Once cooked, remove the vegetables from the pot and cut the tripe into suitable strips, as well as the meat and skin from the pig's feet. These cuts will add texture and a pleasant appearance to the soup.
Meanwhile, take half of the crushed garlic and add it to the soup broth, letting it boil for a few minutes to infuse the flavor. Then, strain the broth, removing any impurities and the cooked vegetables. Put the broth back on the heat, and for extra flavor, add sliced red pepper.
In a separate bowl, prepare a creamy mixture from the sour milk, half a bucket of sour cream, and the egg yolks. Use a blender to achieve a homogeneous and smooth composition. This will add a rich taste and a velvety texture to the soup. Once the mixture is ready, add it to the soup, stirring well with a whisk to avoid lumps. Let it boil for about 15 minutes.
Finally, adjust the soup with vinegar, salt, and pepper, adjusting the spices to taste. It is important to add the vinegar gradually, tasting constantly to achieve the perfect balance of flavor. In the end, add the pieces of tripe and meat, stirring gently. The tripe soup is now ready to be served, ideally alongside sour cream and hot pepper for an extra burst of flavor. Enjoy this warm delicacy that will delight your taste buds and bring a touch of joy to every bowl.
When the tripe and pig's feet are half-cooked, add the whole vegetables: carrots, celery, and onion. These will add extra flavor to the soup. Let everything boil until the tripe becomes tender and the vegetables are well infused. Once cooked, remove the vegetables from the pot and cut the tripe into suitable strips, as well as the meat and skin from the pig's feet. These cuts will add texture and a pleasant appearance to the soup.
Meanwhile, take half of the crushed garlic and add it to the soup broth, letting it boil for a few minutes to infuse the flavor. Then, strain the broth, removing any impurities and the cooked vegetables. Put the broth back on the heat, and for extra flavor, add sliced red pepper.
In a separate bowl, prepare a creamy mixture from the sour milk, half a bucket of sour cream, and the egg yolks. Use a blender to achieve a homogeneous and smooth composition. This will add a rich taste and a velvety texture to the soup. Once the mixture is ready, add it to the soup, stirring well with a whisk to avoid lumps. Let it boil for about 15 minutes.
Finally, adjust the soup with vinegar, salt, and pepper, adjusting the spices to taste. It is important to add the vinegar gradually, tasting constantly to achieve the perfect balance of flavor. In the end, add the pieces of tripe and meat, stirring gently. The tripe soup is now ready to be served, ideally alongside sour cream and hot pepper for an extra burst of flavor. Enjoy this warm delicacy that will delight your taste buds and bring a touch of joy to every bowl.
Ingredients
1kg fresh beef tripe 1kg pig feet with skin 10 eggs - only the yolks are used 2 heads of garlic 1-2 pieces of parsnip 2-3 carrots 4 medium-sized onions 1 small celery 1 parsley root 1 liter of buttermilk 1 bucket of sour cream parsley leaves 1 red pepper