Tripe Soup With Garlic Bread Recipe

RatingDifficultyBeginner

?Tripe soup is a traditional soup made with beef tripe, vegetables, and seasonings. It is often served with garlic bread.

Yields1 Serving
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
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 3 tb Borlotti beans
 3 x Carrots
 1 x Leek
 1 x Small knob celery
 500 g Honeycomb tripe (1 lb)
 30 g Butter (1 oz)
 1 x Clove garlic, mashed
 1 tb Tomato paste
 1 1/4 l Bouillon (5 cups)
 ¼ ts Caraway seeds
 1 x Twig thyme
 80 g Parmesan, grated (2.75 oz)
 1 x Twig parsley
 freshly ground pepper
BREAD:
 200 g French bread (7 oz)
 50 g Butter (1.75 oz)
 4 x Cloves garlic, mashed
 10 g Gruyere, grated (0.25 oz)
 1 tb Parsley
 freshly ground pepper


1

Yields 6 servings as a first course, as a main course double the ingredients.

2

Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside.

3

Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.

4

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide. Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2 1/2 hours. Drain.

5

In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.

6

Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley.

7

Garlic bread: cut bread into slices, toast in oven. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup.

CategoryCuisine

Ingredients

 3 tb Borlotti beans
 3 x Carrots
 1 x Leek
 1 x Small knob celery
 500 g Honeycomb tripe (1 lb)
 30 g Butter (1 oz)
 1 x Clove garlic, mashed
 1 tb Tomato paste
 1 1/4 l Bouillon (5 cups)
 ¼ ts Caraway seeds
 1 x Twig thyme
 80 g Parmesan, grated (2.75 oz)
 1 x Twig parsley
 freshly ground pepper
BREAD:
 200 g French bread (7 oz)
 50 g Butter (1.75 oz)
 4 x Cloves garlic, mashed
 10 g Gruyere, grated (0.25 oz)
 1 tb Parsley
 freshly ground pepper

Directions

1

Yields 6 servings as a first course, as a main course double the ingredients.

2

Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside.

3

Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares.

4

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide. Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2 1/2 hours. Drain.

5

In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat.

6

Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley.

7

Garlic bread: cut bread into slices, toast in oven. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup.

Tripe Soup With Garlic Bread Recipe

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