Tripe soup known in Czech as “dršťková polévka”. Tripe soup is a traditional type of Hungarian soup that contains beef tripe, red pepper, onion, bacon, wheat flour, salt and spice mixes. We can be found as well in Czech cuisine.
4 serves, preparation time 2 hours
- 400 g of beef tripe
- 3 handfuls of dried marjoram
- 1 l beef stock
- 0.5 liters broth made from tripe
- 3 tablespoons lard
- 1 large onion
- 2 tablespoons flour
- 1 tablespoon sweet pepper
- 2 handfuls of dried marjoram
- 3 cloves garlic
- salt and pepper
Beef tripe Rinse under running water. Put them in a pot and cover with water so that they are submerged. Bring to boil, add the marjoram to mitigate unwanted odor tripe. Cook for 20 minutes, strain, pour clean water and repeat this process three times. After the third exchange of water let tripe cook until soft, it will take about 45 minutes. Put aside half a liter of tripe broth.
Tripe cut into strips. Melt the lard in a pot and roasted on it finely chopped onion. Sprinkle with flour, resulting in a roux, add pepper and pour a third of beef broth. Stir the resulting mixture, add the rest of the broth, including that of tripe. Add the finely chopped garlic, salt, pepper and cooked tripe. Bring to boil, season with marjoram and cook for about 20 minutes.