Sour soup

Tripe Soup - A Comforting Delicacy for the Soul

Tripe soup is a traditional recipe, full of flavors and stories, that will remind you of family meals and special moments spent with loved ones. This soup is not only an excellent choice for festive occasions but also a perfect option for a cool day. With a savory mix of meat, vegetables, and cabbage broth, it is a dish that combines tradition with authentic taste.

Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Number of servings: 6

Ingredients
- 500 g pieces of free-range chicken (back, wings, and neck)
- 400 g gizzards
- 3 carrots
- 1/2 celery
- 1 piece of parsnip
- 1 piece of parsley
- 1 teaspoon salt (optional, depending on the cabbage broth)
- 4 liters of water
- 20 black peppercorns
- 2 tablespoons rice
- 1 liter of cabbage broth
- 2 egg yolks
- 200 g sour cream
- Lovage leaves (fresh or dried)

Necessary utensils
- Large pot
- Grater
- Ladle
- Skimmer

Step by step

1. Preparing the meat: Start by washing the pieces of meat and gizzards well. Make sure to remove any impurities. After washing, let them drain or pat them dry with absorbent towels to remove excess water. This step is essential for achieving a clear and tasty soup.

2. Blanching the gizzards: Place the gizzards in a pot of boiling water and let them boil for 1-2 minutes. This step helps to remove impurities and enhance the flavor.

3. Cooking the meat: In a large pot, add the 4 liters of water and salt. Then, add the meat and blanched gizzards. Let everything boil over high heat until the water starts to boil, then reduce the heat and cover the pot. Let it simmer for about 1 hour, skimming occasionally to remove the foam.

4. Cleaning the vegetables: In the meantime, peel, wash, and grate the carrots, celery, parsnip, and parsley. These vegetables will not only enrich the soup with vitamins but also give it a unique taste.

5. Adding the vegetables: After the meat has boiled for 30-40 minutes, add the grated vegetables and peppercorns to the pot with the meat. Let it simmer together for another 20 minutes.

6. Cooking the rice: Once the vegetables are almost cooked, add the well-washed rice. It will absorb the delicious flavors from the soup and provide a pleasant texture.

7. Adding the cabbage broth: In a small pot, heat the cabbage broth over low heat. When it starts to boil, pour it into the soup. Let everything simmer for a few moments to combine the flavors.

8. Cooling and tempering the sour cream: Remove the pot from the heat and let the soup cool slightly. In the meantime, mix the sour cream with the egg yolks. Use a ladle to take some soup and gradually add it to the sour cream mixture, stirring continuously. This step prevents the sour cream from curdling.

9. Finishing the soup: Pour the sour cream mixture into the pot with the soup, stirring well to homogenize. Add the lovage leaves, which will provide a fresh aroma and unmistakable taste. Cover the pot and let the soup sit for a few minutes for the flavors to meld perfectly.

Serving
Serve the tripe soup hot, alongside hot peppers and a piece of freshly baked homemade bread. This dish will not only warm your heart but also bring a touch of comfort on cooler days.

Useful tips
- To avoid an overly salty taste, adjust the amount of salt depending on how salty the cabbage broth you are using is.
- If you prefer a more sour soup, you can add vinegar or lemon juice to taste.
- You can vary the ingredients by adding other vegetables, such as bell peppers or zucchini.
- Instead of rice, you can use quinoa for a healthier option.

Nutritional benefits
Tripe soup is rich in protein from the meat and gizzards, providing an excellent source of nutrients. The vegetables add essential vitamins and minerals, while the sour cream contributes calcium. This soup is not only tasty but also nutritious, perfect for boosting the immune system.

Frequently asked questions
1. Can I use different types of meat?
Yes, you can also use pork or beef, but the cooking time will vary. Make sure to check the doneness of the meat.

2. What can I use instead of cabbage broth?
If you don’t have cabbage broth, you can use diluted lemon juice or vinegar in water to add acidity.

3. How long can the soup be stored?
Tripe soup keeps well in the fridge for 2-3 days. You can reheat it before serving.

Delicious pairings
This soup pairs perfectly with a dry white wine or a pale beer. Homemade bread is a must-have, but you can also try flavored croutons for an extra texture.

I hope this tripe soup recipe brings you smiles and unforgettable moments with family and friends. Enjoy!

 Ingredients: 500 g pieces of free-range chicken (thighs, wings, and neck) 400 g gizzards 3 carrots 1/2 celery 1 parsnip 1 parsley 1 tsp salt 4 l water 20 black peppercorns 2 tbsp rice 1 l sour cabbage juice 2 egg yolks 200 g sour cream lovage leaves (I had dried leaves)

 Tags:  sour soup soup foal slaughterhouse sour soups cabbage juice