Hi! An old family friend of mine used to make this amazinggg soup. The only ingredients I remember are okra, beef tripe and hot pepper. Does anyone have a recipe for a soup like this? I am afraid to blindly pick one from the web
Hey, just moved to the area and am looking for a butcher shop that sells tripe, soup bones, and organ meat. Currently situated just outside of DC in Virginia, so shops in VA are fine too! Any help is appreciated. Thanks
Your grand parents knows this, they were poor and this was mostly rejected by the rich,it was cheap, might be smelly if you didnt cook it right, but it was so nutritious, thats how we survived, just like a Silver the shiney, poor peoples tripe soup, we may be poor now but what the hell, who knows what tomorrow will bring, WE WILL WIN,Because we are strong
My last traditional hollydays meal.
https://imgur.com/a/6uUZn
IP on saute, i put in for ~3 min fine chopped 2xcarots, 8xgarlic, 1/2 parsley root, 1/4 celery, salt to taste.
Next, i put beef tail bones with some meat on over. I prefer tail for taste but it will leave leftover bones, you can use beef knee to (no bones).
Over, beef tripe (i use fresh one and it needs to be prepared, cleaned, a bit preboiled, cut in pieces and after that i put it in fridge in small packets to use later).
Usually i put ~2x amount of water vs tripe. in this case i had ~1.8kg of tripe, so i added ~3l of water + pepper.
Set ip to 35 min, NR.
After that i take out meat in a bowl. I take out tripe in the second inner pot. Using a strainer i pour the soup in the second inner pot, trow the rest. If you used a knee bone and you want to keep carrot/parsley/garlic you can skip strainer step.
I put second inner pot in ip, start saute.
Separate in a kitchen robot i combine 4 egg yolks with ~500gr of sourcream min 20% fat. After that i put slowly ~300 grams of soup. When is combined, i pour it back in pot.
In the end i add natural vinegar to taste.
Some prefer to eat with hot pepper i prefer fresh horseradish. It can really take out your soul trough nose.
This is a recipe from Romania. It's a tripe soup called ciorba de burta. Besides tripe meat it contains sour cream, eggs, vinegar and of course garlic. It is known to work miracles when you're hungover.
http://lordsofthedrinks.com/2014/11/01/ciorba-de-burta-a-romanian-tripe-soup-that-cures-hangovers/
I want to make a tripe soup this weekend and everything I'm searching says it is to be simmered for a long period of time. Is there any technique to brown tripe, and if so is it worth the trouble?
I've never cooked tripe (yet love it) so any tips or recipes are appreciated.
My 89 year old mom is craving Cambell's pepperpot soup. I guess it's only sold in Canada now. Anyone want to trade for Ghiradelli chocolate or some other local treat?
