Traditional Beef Tripe Soup

Ingredients

• 1500 g parboiled beef tripe (Washed; in the transcript, the tripe is only partially parboiled.)
• 800 g beef marrow bones (Well washed; the transcript mentions marrow bones with a little meat.)
• 4 L water
• salt (To taste; a little salt is also added at the beginning of cooking.)
• 2 onions (Scored; added whole to the soup.)
• 4 carrots (Two are boiled in the soup; the other two are grated and sautéed for color.)
• 150 g celeriac (Peeled and left whole while boiling.)
• 30 g garlic (Approximately half is boiled in the soup; the rest is crushed with a little salt and mixed with a ladleful of hot soup.)
• 1 tsp whole black peppercorns (Added during cooking together with the tripe; the quantity is mentioned in the description.)
• oil or lard (A small amount, for sautéing the carrot; choose oil or lard. The quantity is not specified.)
• 200 g sour cream (For finishing; the transcript indicates 200 g sour cream or Greek yogurt, while the author's description indicates 150 g sour cream.)
• 4 egg yolks
• 55 ml wine vinegar (6% vinegar; between 50 and 60 ml, to taste.)

Steps

1. 1

   Pour the 4 L of water into a pot and place it over the heat. Wash the beef bones well and add them to the cold water together with the tripe. Add a little salt.

2. 2

   Score the onions. Peel the celeriac and leave it whole. Prepare two of the carrots for boiling in the soup; reserve the other two for sautéing. Divide the garlic: approximately half for boiling and half for adding at the end.

3. 3

   When the soup begins to boil, skim the foam from the surface. Add the onions, the two carrots, the celeriac, and the peppercorns.

4. 4

   Add approximately half of the garlic to the pot, cover, and simmer until the tripe is tender. The source indicates approximately two hours, depending on the tripe; the author also mentions that a pressure cooker can shorten the cooking time.

5. 5

   Meanwhile, grate the other two carrots. Crush the remaining garlic with a little salt, take a ladleful of hot soup, and mix it with the garlic. Cover and set aside until needed.

6. 6

   Check whether the tripe is fully cooked. Remove the ingredients and strain the soup, then return the strained soup to the pot. The source mentions that approximately 3 L of soup resulted from 4 L of water.

7. 7

   While the tripe cools enough to be cut, heat a little oil or lard in a frying pan. Add the grated carrot and sauté for approximately 3 minutes.

8. 8

   Add a little soup to the pan over the carrot and let it release its color and flavor. Strain the mixture into the pot for color, or add it all, according to preference.

9. 9

   Cut the cooked tripe into strips and return it to the pot. If the bones have meat on them, pull the meat from the bones, cut it up, and add it to the soup.

10. 10

    In a bowl, whisk the egg yolks with the sour cream until smooth.

11. 11

    Gradually add a little hot soup to the sour cream and egg yolk mixture, stirring, to bring it up to the temperature of the soup.

12. 12

    Pour the tempered mixture into the pot and stir to incorporate it.

13. 13

    Add the garlic mixture, either straining it and using only the liquid, or adding it all to the soup.

14. 14

    Add the sautéed carrot mixture, strained or whole, according to preference, for color.

15. 15

    Add approximately 50–60 ml of 6% wine vinegar. Taste and adjust with salt and vinegar according to preference.

16. 16

    Remove the soup from the heat and let it rest before serving. Serve with a little sour cream and hot pepper; each person can add vinegar to their bowl to taste.

Notes

The quantities in the author's description take precedence over the overlaid OCR text from the video, which presents a different version of the recipe. The transcript mentions 200 g sour cream, while the description indicates 150 g; the 150 g from the description is retained here. The amount of fat for sautéing the carrot is not specified. Cooking time depends on the type of tripe; the author mentions approximately two hours and recommends a pressure cooker to reduce the cooking time.

Nutrition per serving

• soup
• main course
• Romanian cuisine
• traditional
• with meat
• boiled
• cold-weather