Tripe soups it's a delicious soup if prepared properly and requires only a few ingredients.
Servings 6 servings
- 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!
Calories: 372kcal | Carbohydrates: 23g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 179mg | Sodium: 1149mg | Potassium: 980mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5788IU | Vitamin C: 47mg | Calcium: 114mg | Iron: 3mg