Tripe Soup
The ultimate comfort food, Tripe Soup warms you from the inside out with its rich broth and tender ingredients. Perfect for chilly winter days, this easy-to-make dish provides a satisfying meal for any gathering. Enjoy a bowl tonight and taste the tradition!
Equipment
- Skillet
- Frying Pan
- Whisk
- Peeler
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3 pounds beef tripe cleaned and cut into small pieces
- 1 piece beef bone
- 2 large carrots peeled
- 3 stalks celery (or 1 celery root)
- 1 large onion peeled and left whole
- 1 piece parsnip peeled
- 10 cups water
- 1 tablespoon olive oil
- 3 eggs
- 2 cups sour cream
- ⅓ cup vinegar
- 8 cloves garlic minced
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Start by gathering all your ingredients. In a big pot, add the beef tripe, beef bone, large carrots, celery, onion, parsnip, and water. Bring everything to a boil over high heat. This initial step is crucial to kickstart the flavor development.
- Once boiling, reduce the heat to medium and let it cook for 2 to 3 hours, or until the tripe becomes tender. During this time, don’t forget to occasionally skim off any foam or impurities that rise to the surface for a clearer broth.
- When the tripe is tender, carefully remove the beef bone and the veggies from the pot using a slotted spoon. This is where you'll notice the soup's rich flavor has been infused from the ingredients.
- Next, take the boiled carrots and shred them with a fork. In a small pan, heat 1 tablespoon of olive oil over medium heat. Sauté the shredded carrots for 2 to 3 minutes, allowing them to caramelize slightly. This adds a lovely color and enhances the flavor.
- While the carrots are cooking, prepare a creamy mixture by whisking the eggs with the sour cream in a separate bowl. It's important to temper the egg mixture by adding a ladle of the hot broth to it. Stir well, and repeat this step 2 to 3 times to prevent the eggs from scrambling.
- Pour this rich mixture back into the pot with the broth. Stir gently to combine, ensuring that the soup remains silky and smooth.
- Next, add the sautéed carrots, minced garlic, and vinegar to the soup. Stir everything together and season with salt and pepper to taste. Don’t be shy; this is your chance to adjust the flavors!
- Remember to taste the soup as you go. If you prefer a bit more acidity, feel free to add more vinegar according to your liking. I enjoy mine with a bit of extra tang!
- Finally, garnish with freshly chopped parsley before serving hot. It adds a fresh touch that complements the richness of the soup perfectly.
- Serve the Tripe Soup hot with additional sour cream and fresh hot peppers on the side. This allows each person to customize their bowl to their taste.
Notes
- Cleaning the Tripe: Make sure to clean the tripe thoroughly under running water. Remove any fat or membranes to ensure a pleasant texture.
- Be Gentle: When cleaning, be gentle to avoid damaging the tripe. Rinse deeply into the folds to remove any impurities.
- Leave Veggies Whole: Boiling the vegetables whole makes it easier to remove them later and enhances the broth's flavor.
- Adjusting Acidity: You can add more vinegar once the soup is ready. Serve it on the side for guests to customize their servings.
- Make Ahead: This soup tastes even better the next day as the flavors meld together. Consider making it a day in advance.
- Freezing Tips: Let the soup cool completely before freezing. It can be stored in an airtight container for up to 3 to 4 months.