Beef Tripe Soup

01Method

1. 1

   Rinse the tripe thoroughly under running water, removing any impurities.

2. 2

   Bring a pot of water to a boil and add the tripe, simmering for 30 minutes, then drain and rinse. Repeat this blanching process twice more; the final cooking liquid will serve as the base broth.

3. 3

   In the prepared broth, simmer the tripe until completely tender, approximately 1 hour.

4. 4

   Strain the liquid through a fine sieve, reserving the broth and cutting the cooked tripe into thin noodle-like strips.

5. 5

   In a heavy-bottomed pot, sauté the onion in the hot lard until golden brown, then add the crushed caraway seed, ground paprika, and tomato concentrate.

6. 6

   Stir constantly for about 1 minute until fragrant, then dust the mixture with the flour.

7. 7

   Continue stirring for another minute, then gradually pour in approximately 2 liters of the reserved broth while whisking to prevent lumps.

8. 8

   Bring to a simmer and cook for a further 20 minutes, stirring occasionally.

9. 9

   Stir in the sliced tripe and season to taste with salt, freshly ground pepper, garlic, and marjoram until the soup is rich with tender tripe pieces.

10. 10

    Ladle into bowls and serve alongside fresh bread rolls or homemade bread sticks.