Do you like tripe? Have you ever had tripe cooked in any other way? Well, you will have to try this tripe soup now and see what you think of it if you haven’t.
Personally, I do love tripe soup! A Lot.
Initially, as a child, I remember my mum preparing tripe soup and I wasn’t so keen on it but then, the more I have had it the more I liked it.
A good few years ago (a couple of decades back) I have prepared this tripe soup for one of my very good friends Brigitte and she loved it instantaneously despite having previously eaten it somewhere else and… totally hated it. She did give it another try and ate mine, it became her favourite since. Even to this day whenever we meed, I have to make this for her, no escape. It’s a must.
To move forward, when I first asked my husband to try it and later the kids, they were not impressed?, however… now the tripe soup is a regular recipe and always on-demand!?
I can only recommend that you make it once and even then if you’re not so impressed, make it again, give it a second chance! It is worth the trouble!?
It is addictively delicious, that’s why!!
Tripe is a delicate piece of “meat” 😉 but if it is not prepared properly it is not a pleasant one.
I strongly recommend you do not buy the one that has not been previously cleaned as firstly, it is not the most straight forward job to do especially if you have never done it before and secondly, it will take a lot longer to cook.
Just make it simple for yourself, buy the cleaned one or even the one that is pre-cooked as this is also available in butcher’s shop and it is just as great.
Enjoy this amazing and really light soup, I am sure if you make it once it will happen a second, a third, a fourth time and will become a regular on your table too! It is delicious.
As I was saying in the recipe, do not worry if you do not have celeriac, I don’t always have it either but I put half a courgette or any of the veggies that you may like. Even green beans or a handful of peas if you fancy, there is no right or wrong really.
The main veggies that are pretty much a must-have inside this soup are the onion, carrot, red/yellow or both peppers, celery.
Parsnip is also one of those veggies that is not always available so use whatever else you have or simply use the four listed above (the onion, carrot, red/yellow peppers and the celery.
For me, a must-have with this soup is a nice crispy green chilli or even two depending on how hot and fiery they really are.
Other soup recipes you may enjoy:
- Creamy mushroom soup with turmeric and thyme
- Potato soup with ham hock and petit pois (garden peas)
- Pressure cooker nettle and Black-eyed beans soup
- 13 winter warming and comforting soup recipes ready in less than one hour
- Winter warming chicken soup
Okay, having said all this, let’s get cooking!!
- chopping board
- 1 kg tripe cleaned or pre-cooked
- 2 large parsnips
- 2 large carrots
- 2 onions
- 1 small leek
- 1 red pepper
- 2 sticks celery
- 1/4 small celeriac
- 200 g creme fraiche
- 3-4 cloves garlic
- cider vinegar or lemon juice
- 1 tbps himalayan salt
- 1/2 tsp pepper (freshly grounded)
- 15 springs parsley
- If the tripe is not pre-cooked then boil it in some water (just enough to cover the tripe) with 1-2 tbsp of vinegar (any vinegar). Allow to boil for 2-3 min and then throw that first water away. Give the tripe a good rinse with cold water. Put new water and cook for about 30- 40 minutes covered, lower the fire to medium once the water starts boiling. It really depends on how chewy or soft you like the meat so try it and see if it not too chewy but at this point 30-40 min covered should be sufficient.
- While the tripe is cooking chop the onions, cut the carrots in the desired size cubes and do the same with all the rest of the veggies (parsnip, celery, celeriac and the leek). Don’t worry if you do not have celeriac.
- Add the veggies to the soup and cook for a further 20-25 minutes covered again. The red pepper I put it in because of the taste of course but also because it gives a bit of color to the soup so add this just 10 min before finishing off the cooking.
- Once you turned off the heat and the soup has finished cooking, leave it for 5-10 min to rest and then add the garlic crushed and finely chopped as well as 150- 170 g creme fraiche. Use the rest for deco at the end and if someone wants some extra.
- When serving add 1 tbsp of cider vinegar or lemon juice (freshly squeezed) and some finely chopped parsley, maybe an extra tsp or tbsp creme fraiche and enjoy!