Drstkova Polevka Tripe Soup Recipes

TRIPE SOUP

Steps:

• Directions:.
• Ask your butcher to give you already clean and bleached tripe.
• Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
• Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
• Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

FLACZKY - POLISH TRIPE SOUP W MARJORAM

Steps:

• wash tripe, cut in 1/3in strips, no more than 3in long.
• in large soup pot, saute whole onion, celery and carrot until golden.
• add tripe, and 6-7c water, enough to cover.
• add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
• cook for 1-2 hours until trip is tender, not soft and mushy.
• make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.
• Serve with rye bread.

MENUDO (TRIPE SOUP)

Steps:

• Cut tripe into 1-inch pieces.
• Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
• Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
• Remove veal knuckle from pot.
• When cool enough to handle, discard bones, chop meat and return to pot.
• Add undrained hominy.
• Cover and simmer 20 minutes longer.
• Serve with pequin chilies or crushed red pepper to taste.
• Garnish with lime wedges.

PATSAS - GREEK TRIPE SOUP

Steps:

• Cut tripe into small squares or rectangles.
• In a large saucepan, preheat olive oil over medium heat. When hot, sauté onions, garlic, and the tripe.
• Dilute the tomato paste with the red wine and stir until completely blended.
• Add fresh tomatoes to the pan, the tomato paste and wine, and enough water to cover. When it reaches a boil, reduce heat to a simmer.
• Add bay leaf, cinnamon, cloves, and pepper to taste. Simmer for 3 to 3 1/2 hours, adding more (boiling) water as the soup reduces.
• Cooking time will depend on the tripe and the soup:.
• Tripe is done when it pulls apart easily.
• The soup should be thick (not as thick as a stew, but not watery).
• 10 minutes before cooking time is up, add sea salt to taste.
• Serve with red pepper flakes on the side for those who like it hot.