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  Added: Nov 07, 2008  •  Visited (1034)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Tripe Soup
What You Need:
  • 3½ pounds tripe
  • 3 beef shanks, 1½ to 2 pounds
  • 2 stalks celery, chopped small
  • 2 cups chopped leeks (white parts only)
  • 4 cloves garlic, peeled and chopped
  • 2 bay leaves
  • ½ teaspoon freshly ground black pepper
  • 4 cups Beef Stock or use canned
  • 6 cups water
  • ½ teaspoon dried marjoram or more to taste
  • ½ teaspoon dried oregano or more to taste
  • 2 tablespoons tomato paste
  • Salt to taste
  • Freshly ground black pepper to taste

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika

  • How To Cook:
    1. Blanch the tripe in several quarts of water. Boil it for about 5 minutes, then drain and cool. Cut into 1½-inch by ¼-inch pieces.

    2. In a heavy 8- to 10-quart soup pot place the tripe, beef shanks, celery, leek, garlic, bay leaves, ½ teaspoon black pepper, Beef Stock, and water. Simmer for 2 hours and 45 minutes, the pot only partly covered for the first ½ hour.

    3. Cover completely for the remaining cooking time. Remove the beef shanks and chop the meat, discarding the bone. Return the meat to the simmering pot.

    4. Add the marjoram, oregano, tomato paste, and salt to taste. Add additional pepper if you wish. Simmer for an additional ½ hour, covered.

    5. Prepare the roux by melting the butter in a small frying pan and stirring in the flour and paprika. Cook until it is a light brown. Whisk the roux into the pot, stirring carefully as it thickens.

        This soup is even better the second day.
    To Serve: 10
    This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Meat & Poultry » Tripe
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Leek
    Dish » Soup


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