People are wary of tripe soup because of the smell, and the smell comes from insufficient cleaning. Buy tripe that the butcher has already cleaned, rub it again at home in water with lemon and throw away the first cooking water, and the smell stops being a problem at all. The rest is a flour tempering and patience.
Ingredients
For boiling
For the egg-lemon thickening
At the table
Method
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Clean it
Rub the tripe with lemon juice and rinse in plenty of water. Bring it to the boil once, throw the water away and wash the pan.
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Cook it
Cook in fresh water with the onion for 2 hours, until thoroughly tender. Strain and keep the liquid, then chop the tripe finely.
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Make a roux
Cook the flour in butter for 3 minutes until it lightens in colour.
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Add the liquid
Pour in the strained cooking liquid a little at a time, whisking, return the chopped tripe and simmer for 15 minutes.
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Temper
Whisk the egg yolk with the lemon juice, warm it with ladles of hot soup, then pour it into the pan, stirring. Add the salt and turn off the heat at the point of boiling.
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Serve
Crush the garlic with the vinegar and serve it in a separate bowl. Everyone adds their own.
Tips
- The first cooking water always gets thrown away. Everyone who complains about the smell has skipped this step.
- Do not chop the tripe too finely; 1 cm strips leave some texture in the mouth.
- In a pressure cooker the cooking comes down to 45 minutes and the flavour does not change.
- Buy the tripe ready cleaned from the butcher. Cleaning it at home takes two hours and the smell gets into the house.
Nutrition
Values are per serving and approximate.