Tripe Soup
This soup is an amazing source of protein.
Servings 4 servings
Calories 150kcal
Ingredients
Brining
- 50 millilitre vinegar
- water to cover
Boiling
- 500 grams tripe
- 1 onion
- ½ lemon
- ½ teaspoon salt
Flour Thickenning
- 2 tablespoons flour
- 1 tablespoon butter
Thickenning
- 1 egg yolk
- 1 teaspoon lemon juice
- 2 tablespoons plain yogurt
- 1 pinch salt
Service
- 75 millilitres vinegar
- 5 garlic cloves
Instructions
- Place the tripe in a bowl of cold water with 50 millilitres of vinegar for 30 minutes.
- When time is up, rinse the tripe several times. Make sure it is cleaned and clear. Cut to small bite size pieces. You can choose to do the cutting after the tripe is boiled.
- Add all the boiling ingredients into a pot, cover with exceeding water and bring the water to boil, then reduce the heat to simmer, until the tripe is done for about 40-45 minutes. Keep lid covered or half covered while simmering. Check occasionally. Using a pressure cooker will speed up the process.
- In another large pot melt the butter and add 2 tablespoons of flour. Mix with a wire whisk continuously until the flour and the butter combines and you can start smelling the flour.
- Strain the stock of the tripe and add slowly to the flour mixture while mixing vigorously.
- In a separate small bowl whisk the yogurt, egg yolk with a pinch of salt.
- Add several scoops at a time, of the warm stock into the egg mix while wisking. When the mixture is warm, add to the main pot, again while mixing vigorously.
- Finally add the tripe, cook altogether for another 15 minutes. Add more salt if necessary, according to your taste.
- Serve minced garlic and vinegar sauce in a gravy boat next to the tripe soup. Also sprinkle with red pepper flakes.