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🍽️ Polish-style beef tripe soup with root vegetables

387 kcal · 30 min · 4 servings

Ingredients

• 800 g tripe
• salt
• 400 g cooked beef (soup meat)
• 2 carrots
• 200 g celeriac
• 2 onions
• 1 garlic clove
• 1 tbsp ghee
• 2 tbsp wine vinegar
• 1 l beef broth
• 1 bay leaf
• salt
• nutmeg (freshly grated)
• pepper (from the mill)
• marjoram (for garnish)

Instructions

1. 1. Rinse the tripe (beef stomach) under cold running water and place it in a large pot.
2. 2. Cover the meat with water, add one tablespoon of salt, and let it simmer gently for about 20 minutes.
3. 3. Drain the cooking water, let the tripe cool down slightly, and slice it into thin strips.
4. 4. Cut the beef soup meat into similar strips as well.
5. 5. Peel the carrots, the celery root, the onions, and the garlic.
6. 6. Cut the carrots and celery into small sticks (julienne) and finely dice the onions and garlic.
7. 7. Fry all the prepared vegetables in hot clarified butter until golden brown.
8. 8. Add the sliced tripe to the vegetables and deglaze the pan with vinegar.
9. 9. Add a bay leaf and season the soup with salt, ground nutmeg, and black pepper.
10. 10. Let the soup simmer on low heat for about 10 minutes to let the flavors meld.
11. 11. Serve the finished soup with fresh bread as desired.

Nutrition per serving

• kcal: 387
• Protein: 52 g · Fett/Fat: 16 g · Carbs: 7 g