Tripe Soup

1. Kitchen treatment of raw, non-preboiled tripe

beef triple 1.5 lb (700 g) • water 2.1 quart (2000 ml) • salt 1 tsp

Rinse tripe under the running water and wash by hands the whole big piece of tripe. Place it into the pot with cold water, cook for half an hour. After half an hour discard the water and pour cold water over the tripe again, salt and cook for about 60 minutes. Remove tripe out and after cooling cut into the stripes.

2. Soup preparation.

beef triple 1.5 lb (700 g) • water 1.6 quart (1500 ml) • salt • carrots 5.25 oz (150 g) • parsley 3.5 oz (100 g) • celery 1.75 oz (50 g) • ground black pepper 0.5 tsp

If tripe is preboiled at home you can use stock from second cooking of tripe for the soup, do not salt the stock. If you bought already preboiled tripe as a semi-product, pour water over it and salt it. Add trimmed bulb vegetable chopped into the small cubes or roughly grated and black pepper. Cook tripe together with vegetable for 30 minutes.

3. Prep of the roux

sunflower oil 2 tbsp • onion 2.75 oz (80 g) • all-purpose flour / plain flour 3 tbsp • ground red paprika 4 tsp • water 2.1 cup (500 ml)

In a saucepan saute chopped onion in oil or lard, add fine flour, fry, add paprika, blend and immediately pour water (tripe stock) over so paprika does not become bitter.

4. 

Cook the roux, stir until the flour is cooked. Sieve the roux into the soup.

5. 

garlic 6 cloves • marjoram • salt

Add minced garlic, marjoram - according to taste and let it bring to a boil. Season with salt.