Veal Tripe Soup

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"A favorite classic I can never remain indifferent toward."
Preparation15 min.
Cooking90 min.
Тotal105 min.
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  • veal tripe - 21 oz (600 g)
  • carrots - 1
  • eggs - 2 yolks
  • onions - 1 head
  • flour - 4 tablespoons
  • milk - 1 1/5 cups (300 ml)
  • paprika - 1 tablespoon
  • cayenne pepper - 1 tablespoon
  • butter - 4 tablespoons
  • garlic - cloves
  • vinegar
  • salt - to taste
  • black pepper - grains
  • chili peppers


Parboil the veal tripe with boiling water for a few min., then immediately scrape its inside with a sharp knife. Clean it on the outside as well, washing or scraping off the dirty areas and membrane with a knife.

Wash the tripe again, put it in a pot and pour cold water over it. The water must not be salted but must cover the tripe completely at all times. Boiling it takes 30-60 min.

Peel and wash the onions and carrots and add them whole toward the end of boiling, along with the black pepper grains. Then season with salt.

Once fully boiled, take the tripe out, cut it into pieces, strain the broth and to it add the paprika braised in butter. Set aside 1 cup of the broth and leave it aside to cool.

In a separate container, dilute the flour with the milk, add the beaten egg yolks and stir carefully.

Add the resulting mixture to the set aside broth and put it on the stove to boil, while stirring nonstop.

Pour it over the chopped tripe. Serve with pressed garlic, mixed with vinegar and cayenne pepper.find similar recipes here

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