Tripe Soup with Veal

TopatoTopatoДарт Вейдър4119871
"There`s no sense debating which tripe soup recipe is the original one - try this one with yoghurt thickener and you`ll see that there`s room for more than 1 in your heart."
Preparation20 min.
Cooking60 min.
Тotal80 min.
  • Views25
  • Views per month0
  • Views per week0
  • Rating4 out of 5
  • Cooked1


  • veal tripe - 14 oz (400 g), from a young calf
  • garlic - 5 cloves
  • black pepper - 1 tsp
  • paprika - 1/2 tablespoon
  • yoghurt - 1 cup
  • eggs - 2
  • flour - 4 tablespoons
  • chili
  • oil - 7 tablespoons
  • salt


Put the veal tripe in a pressure cooker with 10 2/5 cups (2.5 L) water. Boil about 30 min., then take the tripe out and cut it finely. Strain the broth.

In a bowl, beat 2 eggs, add the yoghurt and 4 tbsp flour to them. Stir well, then transfer the egg-yoghurt mixture to a suitable pot.

Add 2 ladles of the broth, 1 tsp black pepper, while stirring and place on the stove.

Stir nonstop until the mixture comes to a boil slightly and thickens. Add broth again and repeat this process several more times, while stirring nonstop, so it doesn't stick.

This whole process with boiling the egg-yoghurt thickener lasts about 20 min., then remove the pot from the stove. Make a roux with 7 tbsp oil and 1/2 tbsp paprika in a small casserole, add it. Press the garlic and add it to the soup. Upon serving, add chili if desired.


5 0
4 1
3 0
2 0
1 0
Give your rating:



Be the first to comment