Flaczky - Polish Tripe Soup W Marjoram |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This is my mother's recipe. I havent seen this anywhere else. This is a work in progress, figuring out the exact measurements of all the spices. I like making this in bulk, you can definately reduce the ratios Ingredients:
2 large onions |
2 stalks celery, halved |
2 large carrots, sliced |
3 lbs tripe |
2 tablespoons maggi seasoning (optional) |
2 teaspoons whole black peppercorns |
2 teaspoons whole allspice |
1 tablespoon marjoram |
1/2 teaspoon salt |
1 teaspoon ground nutmeg |
1/2 teaspoon paprika |
2 bay leaves |
1/3 cup flour |
Directions:
1. wash tripe, cut in 1/3in strips, no more than 3in long.
2. in large soup pot, saute whole onion, celery and carrot until golden.
3. add tripe, and 6-7c water, enough to cover.
4. add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
5. cook for 1-2 hours until trip is tender, not soft and mushy.
6. make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.
7. Serve with rye bread.
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