Sour Tripe Soup
120
Min.
easy
Ingredients for 4 Serves
Tripe
- 400 g tripe
- Soup vegetables (carrots, celery, etc.)
- A few peppercorns
- 1 bay leaf
- Salt
Soup
- 50 g butter
- 100 g flour
- 1.5 litres cold stock
- 2 bay leaves
- 400 g cooked tripe
- Salt
- Pepper
- 1-2 tbsp red wine vinegar
- Fresh parsley
Step 1: Boil the tripe with the soup vegetables, peppercorns, bay leaf and some salt until tender. Once cooked, remove the tripe and cut it into small pieces.
Step 2: In a pot, melt the butter, add the flour and cook over medium heat, stirring constantly with a wooden spoon until lightly toasted.
Step 3: Add the cold stock, stirring as you go. Add the tripe and bay leaves, then simmer for 10 minutes.
Step 4: Season to taste with salt, pepper and vinegar. Garnish with fresh parsley.
Note: Serve the tripe soup with South Tyrolean “Schüttelbrot” (crunchy flatbread) and a glass of St. Magdalener wine.
Recipe courtesy of the Gasthof Kohlern in Bolzano
