Tripe Soup (VI)

 Ingredients: For 8 servings: 1 kg of pre-cooked and sliced tripe, 500 g of pork bones (preferably from the neck or chop) with meat on them, 6 l of water, 4 carrots, 2 parsley roots, 1 finely grated onion, 2 tablespoons of oil, 2 heads of garlic, salt, 3 bay leaves, 100 ml of vinegar, peppercorns, juice from pickled hot peppers (one jar of about 400 ml), 500 g of sour cream, 4 egg yolks, 2 tablespoons of flour.

To prepare a delicious tripe soup, it is essential to follow a few steps that will ensure a savory result. We start by pre-boiling the tripe, which should be cut into suitable strips. It will be placed in a pressure cooker, along with 100 ml of vinegar, enough water to cover the tripe well, a teaspoon of salt, a few bay leaves, half a head of garlic, and whole pepper. These ingredients will help flavor the meat. We let everything boil for 30 minutes, starting to count the time from the moment the pot begins to boil. After this interval, we take the tripe out of the pot, rinse it in two or three waters, and let it drain well.

Meanwhile, in another pot, we put the bones, which will give a special flavor to the soup, to boil with a tablespoon of salt. It is important to periodically skim the foam so that we obtain a clear broth. The carrots and parsley are cleaned and then cut into thin slices. The garlic, about six cloves, is crushed, and the onion is grated. All these vegetables are sautéed in a pan with two tablespoons of oil until they become slightly golden and aromatic.

After the meat on the bones has boiled, we take out the bones and separate the meat. The obtained broth is strained and added to the sautéed vegetables. It is left to boil, covering the pot, until the vegetables are well cooked. Then, we add the pieces of meat separated from the bones, as well as the pre-boiled tripe. Everything is boiled together until the vegetables become tender. It is time to taste and adjust the salt if necessary.

When the vegetables are cooked, we pour the vinegar from the hot peppers, and if we don’t have that, we can use the juice from store-bought hot peppers. We let it boil again to blend the flavors. Meanwhile, we take care of the roux for the soup. In a bowl, we combine four egg yolks with two tablespoons of flour and four crushed garlic cloves. We mix well, gradually adding sour cream until we obtain a homogeneous composition. Then, we start to gradually add the hot broth, stirring continuously, until the roux thins out.

When it is ready, we pour the roux into the soup, stirring gently. We let everything come to a final boil, then take the pot off the heat. The tripe soup is served hot, alongside fresh or pickled hot peppers, for an extra flavor. This traditional recipe is perfect for festive meals or for moments when we want a comforting and flavorful dish. Enjoy your meal!

 Tags:  eggs onion greenery meat garlic carrots soups pepper flour sour cream pig