Beef Tripe Soup (Czech drstkova polevka)
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4.5
6 reviews
Excellent
Beef Tripe Soup (Czech drstkova polevka)
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When you visit a traditional Czech pub for lunch, you'll often find tripe soup on the menu. Give it a try—it's delicious with fresh bread. Plus, you can proudly say you've sampled one of the top Czech dishes featured in travel guides!
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Ingredients
- 2 medium onions
- 3 cloves garlic
- 11 ounces cooked beef tripe
- 2 Tablespoons pork lard (or sunflower oil/canola)
- ⅓ cup all-purpose flour
- 1 Tablespoon sweet paprika powder Hungarian style
- 5 cups light beef broth
- ½ Tablespoon dried marjoram
- salt the amount depends on saltiness of the broth you used
- 1 Tablespoon fresh parsley greens chopped
Optional:
- 1 teaspoon hot paprika powder
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Instructions
- Make ahead: Peel 2 medium onions and chop them finely. Peel 3 cloves garlic and press or mash them. Prepare 5 cups light beef broth so that it's lukewarm. Slice 11 ounces cooked beef tripe into thin strips about 1 inch (2.5 cm) long.
- In a heavy-bottomed pot, melt 2 Tablespoons pork lard over medium-high heat. Add the chopped onion and fry until golden. Stir frequently.
- Reduce the heat to one third and pour in ⅓ cup all-purpose flour. Continue stirring and frying the flour with the onion for another minute.
- Add 1 Tablespoon sweet paprika powder and 1 teaspoon hot paprika powder, and stir for a further half minute, no longer.
- Add beef broth—the most tricky part of the recipe! Remove the pot of onion roux from the heat. Using a hand whisk, pour in about a cup of broth and whisk briskly to avoid lumps. You'll form a thick mash at the bottom. Add another cup of stock and whisk again. Gradually add the remaining liquid, whisking constantly.
- Return the pot to the stove and add the tripe and crushed garlic. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, stirring occasionally to prevent the flour from settling and burning at the bottom.
- At the end of cooking, add ½ Tablespoon dried marjoram by rubbing it between your palms to release its flavor. Adjust amount of salt to taste if needed, and your soup is ready to serve!
Notes
- SERVING:
- STORAGE:
- The basic recipe Makes 4-6 portions.m
- SERVING: Serve the soup hot for lunch or dinner, with a slice of rye bread on the side. The soup is very filling; if you are not hungry, you could serve it as a main course. For a nice display, sprinkle chopped fresh parsley on top of the soup.
- STORAGE: Allow the remaining tripe soup to cool completely and store it in a covered pot or another suitable container in the refrigerator. The soup will keep in the fridge for 4-5 days.
- Some Czech cookbooks recommend seasoning the soup with ground black pepper or/and crushed caraway seeds. I did not use these spices, and the soup still tasted wonderful.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
19g
(6%)
Protein
23g
(46%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
50mg
(17%)
Sodium
1212mg
(51%)
Potassium
617mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1237IU
(25%)
Vitamin C
7mg
(8%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 50mg | 17% |
| Sodium | 1212mg | 51% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1237IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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