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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the way my mother(Irish/English) and mother-in-law(Polish/Ukrainian) made Tripe Soup. Often my mother would make Tripe in a cream sauce. As a child I never understood what Tripe was and I enjoyed what I had placed in front of me. Read more . The texture of the Tripe that my mother made was very tender. Ingredients:
5 lbs. tripe |
1 large beef soup bone or ham hock |
2 onions, roughly chopped |
3 ribs of celery, peeled and chopped |
1 sprig fresh parsley, chopped |
2 carrots, sliced into coins |
2-3 cloves garlic |
1 bay leaf |
1 tbsp. flour |
1 tbsp. butter |
1/2 tsp. marjoram |
salt & pepper to taste |
note: add 4 juniper berries and 4 peppercorns |
Directions:
1. Make certain to buy tripe that is clean and white.
2. Scrape and clean the tripe.
3. Rinse well.
4. Place in a large saucepan and immerse in cold water.
5. Note: Some people prefer to pour boiled water over the tripe.
6. Cover and bring to a rolling boil.
7. Pour off the water and cover tripe with fresh, cold water.
8. Cook for 3 to 4 hours or until tender.
9. Let stand in this water overnight.
10. Pour off water.
11. Cook the beef soup bone or ham hock in about 2 qts. water with the onion, celery, parsley, carrots, garlic, Bay leaf, Juniper berries and peppercorns for 1-1/2 to 2 hours.
12. Cut the cooked tripe into chunks or strips about 3 inches long, 1/2 inch wide.
13. Add to the soup bone and vegetables.
14. Cook together for about 4 hrs. or until tripe is tender.
15. Brown flour in butter in frying pan, add a little soup stock to make a thin paste, add to tripe.
16. Add spices and cook for five more minutes. Serve with Dumplings.
17. Note: Tripe is served as soup or a main course meal.
18. One Source where you will find a similar recipe is: Treasure Polish Recipes for Americans
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