Traditional Czech Dršťková 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 cloves of garlic, minced 2 cloves of garlic, minced
• 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
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef tripe to the pot and cook for about 10 minutes, stirring occasionally, until it starts to brown.
3. 3.
   Stir in the diced carrots, celery, and potatoes, and cook for another 5 minutes.
4. 4.
   Sprinkle the marjoram and paprika over the ingredients, and stir well to coat everything evenly.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Add the bay leaves and season with salt and pepper.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Dršťková soup hot, garnished with fresh parsley. Accompany it with crusty bread for a complete Czech dining experience.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before using it in the recipe. Soaking it in cold water with a splash of vinegar can help remove any residual odor. Trim off any excess fat or tough membranes for a more tender result.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the soup during the simmering process.
• If you prefer a thicker consistency, you can blend a small portion of the cooked vegetables and broth together, then stir it back into the soup.
• Dršťková soup tastes even better the next day, as the flavors have more time to meld together. Consider making it in advance and reheating it when ready to serve.

Serving advice

Serve the Dršťková soup hot in individual bowls. Accompany it with freshly baked crusty bread or Czech dumplings for a satisfying meal.

Presentation advice

Garnish each bowl of Dršťková soup with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional Czech dining experience.