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Tripe Soup

Gourmet.station's picture
<p><a href="http://www.flickr.com/photos/avlxyz/2834700674/">Image Credit</a></p>
Ingredients
  Tripe 4 Pound (Prepared)
  Water 1 1⁄2 Quart
  Butter 5 Tablespoon
  Flour 2 1⁄2 Tablespoon
  Eggs 3
  Lemons 2 , juiced
  Paprika 1 Teaspoon
  Red pepper seeds 1 Pinch
  Croutons 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Rinse tripe thoroughly.
Place in a large saucepan.
Add water, cover, and simmer for 3 hours, adding more water as the water in the pan boils away.
Remove tripe from the stock.
Put through a meat grinder.
Return to the stock.
Season with salt and pepper.
Cook over medium heat for 2 hours.
Meanwhile, melt 3 tablespoons butter in a saucepan, add flour and cook over low heat, stirring constantly, for 3 minutes.
Add 1 cup stock in a thick stream to the butter and flour, stirring constantly with a whisk to prevent lumps.
Pour this mixture into the soup.
Simmer 15 minutes.
Beat eggs until frothy.
Slowly add lemon juice while beating.
Add 2 cups of stock in a thin stream, stirring constantly.
Season with paprika and red pepper.
Add remaining butter just before serving.
Serve with croutons and a cruet of garlic flavored vinegar.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup

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