Tripe Soup with Veal

Desislava DonchevaDesislava Doncheva
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Tripe Soup with Veal
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03/09/2018
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
4
"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."

Ingredients

  • 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
measures

How to cook

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.

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