Tripe soup
Description
A hearty first course. Tripe is rich in protein and B vitamins, which are more abundant in tripe than in meat. Moreover, tripe is low in fat. You can easily buy cleaned tripe at the store.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the washed tripe into large pieces, cover with cold water, bring to a boil and cook for 10 minutes.
- 3
Step 3
Drain the water, rinse the tripe, and cover with fresh water. Bring to a boil, skim off the foam, and add onion, root vegetables, soup greens stems, and peppercorns to the tripe. Simmer like a regular broth until the tripe is tender.
- 4
Step 4
Remove the tripe, cool slightly, and cut into strips. Strain the broth and use it to prepare the soup.
- 5
Step 5
In a saucepan, fry the tripe in oil until a golden crust forms.
- 6
Step 6
Add the chopped onion and fry together until the onion turns golden. Add the carrot and celery root, sliced into thin strips, and lightly sauté as well.
- 7
Step 7
Sprinkle the tripe with flour and mix. Heat for a couple of minutes. Add tomato paste and heat for another couple of minutes.
- 8
Step 8
Pour in a glass of broth and simmer the tripe for about 10 minutes.
- 9
Step 9
Bring the broth to a boil, season with salt to taste, and add the potatoes cut into cubes. Cook until the potatoes are almost done. Add the stewed tripe to the soup and bring to a boil.
- 10
Step 10
Add marjoram, pepper blend, and crushed garlic to the soup. Stir and turn off the heat. Let the soup steep, covered, for 15-20 minutes.
- 11
Step 11
Serve the tripe soup hot, with fresh bread, seasoned to taste with sour cream and sprinkled with herbs.