Dorset-style Beef Tripe Soup

Ingredients

In this Dorset-style adaptation, we incorporate local ingredients and flavors to create a unique twist on the traditional Indonesian Soto babat. While the original dish relies heavily on Indonesian spices and herbs, our version incorporates Dorset's own seasonal vegetables and herbs to infuse the soup with a distinct local flavor. Additionally, we adjust the cooking techniques to suit the Dorset cuisine, ensuring a hearty and comforting soup that reflects the culinary traditions of the region. We alse have the original recipe for Soto babat, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 1 celery stalk, sliced 1 celery stalk, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish) Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
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 ground turmeric, cumin, coriander, and paprika, coating the tripe evenly with the spices.
4. 4.
   Add the carrots, potatoes, leek, celery, and bay leaf to the pot. Pour enough water to cover the ingredients.
5. 5.
   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.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the soup.
8. 8.
   Serve the Dorset-style Beef Tripe Soup hot, garnished with fresh parsley or cilantro. Accompany it with crusty bread for a satisfying meal.

Treat your ingredients with care...

• Beef tripe — Ensure the tripe is thoroughly cleaned before slicing and cooking. It is recommended to blanch the tripe in boiling water for a few minutes before using it in the soup to remove any residual impurities.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Feel free to customize the vegetables based on what's in season in Dorset. You can add other local favorites like parsnips or swede for added flavor and texture.
• To save time, you can use a pressure cooker to cook the beef tripe. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve the Dorset-style 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 or cilantro to add a pop of color. Serve the soup in rustic bowls or mugs for a cozy and inviting presentation.