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Tripe soup


  • Traditional tripe soup

    Time preparation: 50 minutes

    Processing time: 60 minutes

    Serves: 4


    Ingredients:
    600g beef, pork, lamb or beef tripe 100 ml. cooking oil 1 tsp paprika 0.5 tsp pepper 200 ml. milk 1 tsp salt

    Method of preparation:
    Paunch is poured boiling water for 2-3 minutes and immediately scraped with a sharp knife from the inside.
    Then cleared and the outside, such as soiled locations washed or scraped off with a knife with the skin.
    Again washed.
    Place in a saucepan and pour cold water.
    Boil, constantly up with water. (For cooking beef tripe required 3-7 hours to 2-3 hours veal, lamb about - 30 to 60 minutes. While the boil, gut must be covered with water).
    Boiled tripe is removed from the pan and is cut into pieces and broth add salt and boil for another 15-20 minutes, to which are added red pepper, milk and fat.
    Insert the chopped tripe to the hot broth and stir well.
    For seasoning, served separately crushed garlic and vinegar.


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