John Myers
Tripe Soup
The perfect tripe soup recipe with a picture and simple step-by-step instructions.
For the branding:
- 2 size Chopped onion
- 3 bruised Cloves of garlic
- 1 handful Diced parsley root
- 1 medium sized Diced zucchini
- 2 tbsp Tomato sauce
- 1 tbsp Dried boletus
- 2 piece Yellow peppers
- 2 tbsp Rapeseed oil
- 2 tbsp Vinegar
- 2 KL Sweet paprika powder
- 1 KL Ginger powder
- 1 KL Dried marjoram
- 2 cube Beef broth
- 1 piece Cucumber
- 4 Tomatoes
- 3 Heaped tablespoons Grippy flour
- 3 tbsp Rapeseed oil
- 250 ml Hot water
- Burning in is roux with you; Tripe is the beef rumen cut into strips; The rumen is the largest of the three main stomachs in ruminants; So all clarity is eliminated, ok?
- Cover the pre-cleaned tripe stain with cold water and cook for 60 minutes.
- Then drain and serve again with cold water. Let it boil vigorously for another hour. Then drain again, put fresh cold water in the pot and cook for another hour.
- After this 3rd cooking lesson, the tripe is completely clean, soft and odorless. Take out the tripe and let cool down.
- Peel the onions, dice them and bleach them in hot rapeseed oil in a pan.
- Mix the crushed garlic with tomato paste, paprika and ginger powder, vinegar and marjoram plus a few porcini mushroom crumbs, add everything to the pan with the onions that are already lightly roasted and roast briefly.
- Now put the contents of the pan in the tripe water, cut the tripe into thin strips, these are the “stains”, also put them in the tripe water and cook for another 30 minutes.
- In the meantime, prepare the brandy (see photos) and pour it into the boiling tripe soup. Stir a little until the cooking time is up and this “forgotten” specialty can be served. Cheers & Meal wishes everyone from Waltl!
- Yes, it doesn’t help, unfortunately I can’t show you the photos because they just won’t load. I took 15 beautiful vivid photos, tried everything possible to upload them – but it doesn’t work. So unfortunately I have to present you this forgotten specialty without photos. I am very sorry.
- Point 9 is now fortunately obsolete.
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