Polish tripe soup
Tripe is a Polish cuisine dish prepared in a form of a soup. Its basis is beef stomach, vegetables and spices. Very often, other types of meat are also added to this soup, such as beef or poultry. It is certainly a soup that evokes conflicting emotions, because you either love it or you can’t eat it. Whichever it may be for you, it is for sure that the taste and specific smell of tripe are probably not to everyone’s taste. Properly cooking the tripe, adding other types of meat, using vegetables and adding a lot of spices to season it is, in my opinion, the basis for the brilliant taste of this soup. Tripe is perfect as a hot dish, so you can easily serve it at celebrations such as name days or New Year’s Eve. It is also perfect for dinner and lunch. I encourage you to try the below recipe for Polish tripe soup, and I wish you happy cooking.
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Ingredients for Polish tripe soup.
- 700 g beef with no bones
- 2 celery stalks
- 2,7 l water + additional water for cooking tripe
- 50 g leek
- 1 kg tripe (cut and cooked)
- 4 bay leaves
- 3/4 teaspoon of freshly ground ginger
- 300 g carrot
- 100 g parsnip
- 100 g celeriac root
- 2 teaspoon of salt
- 3/4 teaspoon of freshly ground black pepper
- 3 big cloves of garlic
- 2,5 tablespoons of dry marjoram
- 6 allspice berries
- 2 teaspoon of sweet paprika powder
- 1/2 teaspoon of spicy paprika powder
- 1/2 teaspoon of grated nutmeg
- 100 g onion
- 2 tablespoons of flour
- 2 tablespoons of butter
How to make Polish tripe soup.
Pour 2.7 litres of water into a large pot, add the beef and bring it to a boil. Use a slotted spoon to remove the scum, cover the pot with a lid and cook the meat over a low heat for 1.5 hours. Then add the leek, celery stalks, peeled carrot, celery root and parsley and continue cooking over a low heat for another 1.5 hours. Remove the cooked meat and vegetables to a plate, shred the meat with a fork into smaller pieces and cut the carrot, celery and parsley into large cubes. Pour the broth through a fine strainer.
Put the chopped tripe into a separate pot, pour plenty of water over it and bring it to a boil – the water should rise above the tripe. Cook the tripe over a low heat for 25 minutes, then pour it into a colander and drain excess water.
Put the onion cut into small cubes into a large pot, add the butter and fry over a low heat for 4-5 minutes. Afterwards, add flour and continue frying for 2 minutes, stirring constantly. Then add about a glass of broth in a slow stream, stirring constantly to avoid lumps. Then pour the remaining broth, add cooked beef, cooked tripe, mashed garlic, grated ginger, sweet and hot paprika, salt, pepper, bay leaves, nutmeg, allspice, marjoram and chopped vegetables. Bring everything to a boil and simmer over a low heat for 30 minutes, stirring frequently. Serve the tripe soup hot, by itself or with bread.
Good to know when making Polish tripe soup.
You can use any piece of beef, but it is worth choosing a nice, juicy and low-fat piece. In this recipe, I use leg or tenderloin.
Tripe can be prepared from fresh, frozen or cooked tripe. You must properly process the tripe before using it, and the method of processing it depends on which type of tripe you choose. In this recipe, I usually use either frozen tripe or already cooked fresh tripe. If I decide to use frozen tripe, I buy those that are already cut. Frozen tripe can be purchased pre-cooked or raw, and the packaging of such tripe always contains information on how long it should be cooked. In the case of already cooked tripe, I usually cook it twice, 20 minutes each time. When I buy already cooked tripe, I usually cook it only once for 25 minutes. However, I recommend taking into account the smell of the tripe, because if you don’t like it when it smells too intensely, you will need to cook it more than once. After putting the tripe into the pot and pouring water, you cook it without covering.
Do you like dishes with beef? If so, try our recipe for Beef ragu.
