Romanian Beef Tripe Soup

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened.
2. 2.
   Add the beef tripe to the pot and cook for a few minutes until it starts to brown.
3. 3.
   Stir in the tomato paste, paprika, garlic, bay leaves, and thyme. Cook for another minute to allow the flavors to meld.
4. 4.
   Pour in the beef broth and water, and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the tripe is tender.
5. 5.
   Remove the bay leaves from the pot. Stir in the sour cream and lemon juice. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 10 minutes to allow the flavors to blend together.
7. 7.
   Serve the Beef Tripe Soup hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Beef tripe — Make sure to thoroughly clean the tripe before cooking by rinsing it under cold water and removing any excess fat or membranes.
• Sour cream — For a creamier texture, whisk the sour cream with a small amount of hot soup broth before adding it to the pot to prevent curdling.

Tips & Tricks

• If you prefer a thicker soup, you can add a tablespoon of flour mixed with water to the pot during the last 10 minutes of cooking.
• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• Serve the soup with a dollop of sour cream on top and a sprinkle of paprika for an extra touch of flavor.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Serving advice

Serve the Beef Tripe Soup hot in individual bowls. Accompany it with a side of crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color. Serve the soup in rustic-style bowls or traditional Romanian ceramic bowls for an authentic touch.