Albanian Tripe Soup

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 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, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)
• Yogurt (for garnish) Yogurt (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Sprinkle the paprika and dried oregano over the tripe, and stir well to coat the pieces evenly.
4. 4.
   Pour in the beef or vegetable broth, and add the bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the tripe becomes tender.
6. 6.
   Once the tripe is tender, remove the bay leaves from the soup.
7. 7.
   Serve the Albanian Tripe Soup hot, garnished with a dollop of yogurt, chopped parsley, and dill.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in cold water with a splash of vinegar can help remove any residual odor. Cut the tripe into small pieces for easier cooking and eating.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or cayenne pepper to the soup.
• Serve the soup with a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a thicker consistency, you can add a tablespoon of flour mixed with water to the soup and simmer for a few more minutes.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Experiment with different herbs and spices to customize the flavors of the soup to your liking.

Serving advice

Albanian Tripe Soup is best served hot. Accompany it with a side of crusty bread for dipping into the flavorful broth. The tangy yogurt garnish adds a creamy element to the soup and can be swirled in for added richness.

Presentation advice

When serving Albanian Tripe Soup, ladle it into individual bowls and garnish each portion with a dollop of yogurt, chopped parsley, and dill. The vibrant green herbs against the golden broth create an appealing visual contrast. Serve the soup alongside a slice of crusty bread for a complete and satisfying meal.