Original Tripe Soup
- beef tripe - 2 lb (1 kg)
- milk - 4 1/5 cups (1 l)
- oil - 2 tbsp
- butter - 2 tbsp
- paprika - 1 1/2 tsp
- garlic - 4 - 5 cloves chopped, for serving
- vinegar - about 2/5 cup (100 ml)
- cayenne pepper
Wash and clean the tripe. Boil in a pressure cooker for about 50 minutes after it comes to a boil, or a little more. If you do not have a pressure cooker, cook it in a regular pot for about 3 hours or until well softened.
Remove, allow it to cool and cut it into small pieces. Leave the broth to cool and remove the layer of fat formed on top. Strain the broth.
Heat the butter and oil in a pot and fry the paprika briefly. Gradually pour in the milk while stirring, followed by 4 1/5 cups (1 liter) of the beef broth.
Once it comes to a boil, add salt to taste and then, the chopped tripe. Simmer for 5 minutes and remove from the heat. Crush or press the garlic and dilute it with about 2/5 cup (100 ml) of vinegar. Serve this garlic as a garnish in a bowl along with the cayenne pepper in a separate bowl.