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Beef Tripe Soup with Vegetables and Marjoram
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Source: https://recipheon.com/en/recipes/soups/beef-tripe-soup-with-vegetables-and-marjoram
About this recipe
Beef tripe soup with vegetables and marjoram has tender strips of tripe in a seasoned broth. Cleaned and blanched tripe still needs gentle cooking; brief preliminary cooking does not mean it is already tender. Add the vegetables only toward the end, when the strips are no longer distinctly rubbery. Thin matchsticks of carrot, parsley root, and celeriac will then remain recognizable, while a pale roux lightly thickens the broth. Marjoram, ginger, and nutmeg give the soup a pronounced aroma.
Ingredients
Soup and seasonings
1000 g chilled beef tripe without additives, cleaned, blanched and cut into strips, drained weight before cooking; not yet cooked to tenderness
1800 ml ready-made unsalted beef broth
4 l water for two preliminary boils, to be discarded
180 g raw carrots, weighed after peeling
100 g raw parsley root, weighed after peeling
100 g raw celeriac, weighed after peeling
100 g raw onion, weighed after peeling
40 g unsalted butter, 82% fat, divided between the vegetables and roux
20 g wheat flour, type 500
8 g salt
4 g dried marjoram
3 g ground sweet paprika
1 g ground ginger
0.5 g ground nutmeg
1 g ground black pepper
2 whole bay leaves, to be removed before serving
4 whole allspice berries, to be removed before serving
Steps
Drain the chilled, cleaned and blanched tripe, which still needs to be cooked until tender. Put it in a pot with a capacity of at least 5 l, add 2 l water, and bring to a boil. Boil for 5 minutes from when the water reaches a boil, then drain and discard the water. Repeat the preliminary boil with the remaining 2 l fresh water, again counting 5 minutes from when it reaches a boil, then drain; discard this water as well.
Return the drained tripe to the pot and pour in the ready-made unsalted beef broth. Add the salt, whole bay leaves, and whole allspice berries, bring to a boil, then lower the heat. Cook, covered, for 90–120 minutes, keeping the broth at a very gentle simmer, until the strips are almost tender and bend easily on a spoon. If they are still distinctly rubbery, cook them longer before adding the vegetables; also follow any longer cooking time specified by the manufacturer.
AI-generated Toward the end of the tripe's cooking time, finely dice the onion and cut the carrots, parsley root, and celeriac into matchsticks about 3 mm thick. Melt 20 g butter in a wide skillet over medium-low heat and cook the onion for about 5 minutes, stirring, until translucent. Add the vegetable matchsticks and sauté for another 5–7 minutes, until they soften on the surface but remain separate strips, without deep browning. Do this while the tripe is cooking so the vegetables are ready when the strips soften.
AI-generated When the tripe is almost tender, add the vegetables from the skillet. Cook, covered, over low heat for another 20–25 minutes, until both the tripe and vegetable matchsticks are tender. Prepare the roux during this time.
Melt the remaining 20 g butter over low heat in the skillet used for the vegetables. Add the wheat flour, type 500, and cook for 2–3 minutes, stirring constantly, until it forms a uniform pale-golden paste without dry flour. Do not let it brown deeply; remove the skillet from the heat.
AI-generated Take about 200 ml hot broth from the pot and gradually stir it into the roux, working out any lumps until smooth. Pour the mixture into the soup, stirring. Add the sweet paprika, ginger, nutmeg, and pepper, and rub the marjoram between your palms over the pot. Cook over low heat for about 10 minutes more, stirring occasionally, until the broth thickens slightly.
Scoop out the whole bay leaves and allspice berries. Serve the tripe soup hot, dividing it into 6 portions.
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