Polish Beef Tripe Soup with Meatballs

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
• 500g (1.1 lb) beef or veal mince 500g (1.1 lb) beef or veal mince
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the beef tripe for 5 minutes. Drain and rinse under cold water.
2. 2.
   In a separate bowl, combine the beef or veal mince with half of the chopped onion, minced garlic, dried marjoram, salt, and pepper. Mix well and form small meatballs.
3. 3.
   Heat a tablespoon of oil in the pot and sauté the remaining chopped onion, carrots, and celery until softened.
4. 4.
   Add the blanched beef tripe, bay leaf, paprika, and beef or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the tripe is tender.
5. 5.
   Gently drop the meatballs into the simmering soup and cook for an additional 15-20 minutes, or until the meatballs are cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Beef Tripe Soup with Meatballs hot, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Beef tripe — Make sure to thoroughly clean the beef tripe before cooking by rinsing it under cold water and removing any excess fat or membranes.
• Bay leaf — Remove the bay leaf before serving the soup, as it is not meant to be eaten.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the soup while simmering.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili flakes to the meatball mixture.

Serving advice

Serve the Beef Tripe Soup with Meatballs piping hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley or dill for added freshness and visual appeal. Accompany the soup with crusty bread on the side for a complete and satisfying meal.

Presentation advice

When serving the Beef Tripe Soup with Meatballs, make sure to ladle the soup into bowls, ensuring that each bowl has a generous portion of both the tripe and meatballs. Garnish with a sprinkle of fresh parsley or dill on top for an attractive presentation.