RecipesSpicy tripe soup
In every family, there is a gourmet who loves tripe soup. Cooking takes longer, but the result is worth it.
Ingredients (what you need)
1.5 l beef broth
600 g beef tripe
70 g rendered lard
2 tablespoons dried marjoram
fresh green parsley
salt
1 teaspoon ground black pepper
1 tablespoon ground sweet paprika
a pinch of hot paprika or chili seasoning
1/2 teaspoon crushed caraway seeds
2 kitchen onions
5 cloves high-quality garlic
Recipe steps
We can buy pre-cooked beef tripe, frozen, or we can cook it ourselves. The pre-cooked tripe should be rinsed, salted, and can be cooked directly. However, today we will cook it ourselves.
Before we start cooking, it is essential to thoroughly clean and rinse the tripe. The more, the better. Three times or more is not a problem.
We prepare a cutting board, a sharp knife, and cut the tripe into larger strips. We put it in a pot and boil it. The first cooking time is about 15 minutes. Then we drain it, add more water, and bring it to a boil again for another 15 minutes. And for the third time, we do the same. In this third cooking, it is necessary to add salt to the water and keep boiling for about 3 hours. It is advisable to ventilate during this time.
Next, in another pot, we prepare a roux from onion, lard, and flour. We season it with sweet and hot paprika. We pour in the prepared beef broth, which we simmer with the roux for another half hour, and then we add cumin, marjoram, salt, and black pepper. We add crushed garlic cloves and put in the sliced tripe strips. We mix everything and let it come to a boil. Serve with a baguette, bread roll, or bun. And don't forget to garnish the soup with parsley. Enjoy your meal!
Additional information about the recipe Spicy tripe soup
Spicy Tripe Soup is a traditional Czech dish known for its distinctive flavor and heartiness. This meal is prepared from chopped tripe, which is a beef offal, cooked in a rich broth. The soup is seasoned with paprika, pepper, and marjoram, giving it a characteristic aroma and spicy taste. It is especially popular in the colder months, as it warms you up and provides energy. It is often served with crispy bread or bread dumplings, which adds even more nutrition. It has a firm place at Czech tables as a substantial and tasty dish.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
