Nico's Tripe Soup

Nico's Tripe Soup – a classic delight of Romanian cuisine, combining rich flavors and fine textures in a comforting recipe. This soup is perfect for chilly days or special occasions, bringing a touch of tradition to every bowl. I invite you to discover step by step how to prepare this delicious soup, with easily found ingredients and simple techniques.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Servings: 6-8

Necessary ingredients:
- 1 kg of pre-cooked tripe
- 1 beef hock
- 1 medium celery
- 2 large onions
- 2 carrots
- 8 cloves of garlic
- 4 eggs
- 350-400 g of beef with bone (ideally with marrow)
- 200 ml of sour cream
- 150 ml of yogurt
- 3-4 liters of water for boiling
- 1 bay leaf
- 1 hot pepper (optional)
- Pepper and salt to taste

Step 1: Preparing the meat and tripe
Start by washing the tripe well under cold running water to remove any impurities. Then, in a large pot, add the tripe, beef hock, and enough water to cover the ingredients. Boil over medium heat and remove the foam that forms on the surface to achieve a clear soup.

Step 2: Adding the vegetables
After about 40 minutes of boiling, peel and chop the vegetables: celery, onions, and carrots into large pieces. Add them to the pot and continue boiling, skimming the soup 2-3 times. This will give a rich flavor.

Step 3: Checking and preparing the tripe
After about an hour of boiling, check the tripe. When it is tender, remove it from the pot, cut it into strips, and put it back in the pot. Now add the crushed garlic, bay leaf, salt, and pepper to taste.

Step 4: Sautéed carrot
Grate a carrot and squeeze out the juice. In a pan, heat a little oil and sauté the grated carrot for a few minutes until it becomes slightly golden. This ingredient will add not only flavor but also a beautiful color to the soup.

Step 5: Straining the soup
Once all the ingredients are well boiled, take another pot and strain the soup, keeping only the pieces of tripe and meat. Let it boil for another 20 minutes. Add the sautéed carrot along with the oil it was cooked in for a special taste and hue.

Step 6: Egg and sour cream mixture
In a bowl, beat the eggs with the sour cream and yogurt. Important! Do not add this mixture directly into the hot soup to avoid curdling. Take a ladle of hot soup and mix it with the egg mixture. Then, gradually add the mixture to the pot, stirring continuously.

Step 7: Serving
The tripe soup is served hot, with vinegar, sour cream, and hot pepper for an extra flavor boost. You can also add toasted bread croutons for a crunchy texture.

Personal note: For an extra flavor, try adding a few whole black peppercorns during boiling or a splash of lemon juice before serving. This will bring a fresh note to the soup.

Enjoy your meal! This Nico's tripe soup recipe will not only delight your taste buds but also bring the warmth and comfort of a family meal. Remember that every spoonful is an invitation to savor the tradition and authentic Romanian taste.

 Ingredients: 1 kg of pre-cooked tripe, 1 beef hock, 1 celery, 2 onions, 2 carrots, 8 cloves of garlic, 4 eggs, 350-400 g of beef with bone (including marrow), 200 ml of sour cream, 150 ml of yogurt, 3-4 liters of water for boiling, 1 bay leaf, 1 bell pepper, pepper, salt

 Tags:  tripe soup soup beef shank vegetables