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Trentino Tripe Soup Recipe | |
Mexican Soup | |
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Ingredients:
2 lbs. tripe (partly cooked)1 quart stock 1/4 tsp each chopped marjoram, thyme, chives, and rosemary 1 stalk each celery and parsley 1 bay leaf 2 carrots 2 onions 2 medium sized potatoes 1 tbsp oil 1 tbsp butter 3 tbsp bread crumbs 3 tbsp tomato puree 1 slice of bread salt and pepper
Directions:
1. Cut tripe into strips and cook it for 1 hour in stock with the next 6 ingredients (through the bay leaf). 2. Peel and chop all other vegetables. 3. Heat the oil and butter and gently cook diced carrots, onion and potptoes for 5 minutes, add the tripe and 1 cup tripe stock. Simmer for a further 5 minutes. 4. Add bread crumbs, tomato puree and some bread cubes, pour over the remaining stock. 5. Cook the soup for 1 hour on a moderate heat; taste and season with salt and pepper if necessary. Serve hot accompanied by crusty bread. I haven't made this my self but its as close as I could come. The browned butter/flour I assume was a thickner and could be done to thicken the soup.
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