Beef Tripe Soup
A traditional Polish, thick, hearty soup prepared on the basis of beef tripe, broth, and root vegetables. Cooked with the addition of characteristic spices such as nutmeg, herbal pepper, and marjoram. It was known in Poland as early as the 14th century.
Preparation: 1h 20 min
Medium
Preparation: 1h 20 min
Medium
Ingredients:
- 1 g ground black pepper
- 2 g nutmeg
- 1 g allspice
- 2 g marjoram
- 4 g hot paprika powder
- 10 g ground ginger
- 3 g herb spices
- 1 g bay leaves
- 4 g sweet paprika
- 150 g Onion, raw
- 15 g garlic
- 100 g carrot
- 15 g salt
- 1000 g tripe, dressed
- 50 g leek
- 80 g celeriac
- 50 g parsley root
- 70 g clarified butter
- 1400 g broth - CVR
Method of cooking:
- Place a bowl on the mixing bowl lid and weigh 1000 grams of cleaned and cooked beef tripe in it. See "Useful knowledge" below. Set the bowl aside.
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