Ingredients with Measurements:
- 1 lb beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 8 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the beef tripe and shank and cook until browned.
4. Add the diced carrots and celery and cook for 5 minutes.
5. Add the bay leaves, black peppercorns, salt, and water.
6. Bring to a boil, then reduce heat and simmer for 2 hours or until the meat is tender.
7. Remove the bay leaves and peppercorns.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 7g
Protein: 28g
Substitutions for ingredients:
- Beef tripe can be substituted with pork tripe or chicken gizzards.
- Beef shank can be substituted with beef chuck or beef brisket.
- Carrots can be substituted with parsnips or turnips.
- Celery can be substituted with fennel or leeks.
Variations:
- Add potatoes or barley for a heartier soup.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add chopped tomatoes or tomato paste for a tangy flavor.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking.
- Brown the meat before adding the vegetables to enhance the flavor.
- Skim any foam or fat that rises to the surface while simmering.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Croutons
- Sour cream
Pairings:
- Rye bread
- Beer
Suggested side dishes:
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more water or broth.
Food safety advice:
- Thoroughly clean all ingredients before cooking.
- Cook meat to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
- Kuttelsuppe is a traditional German soup made with beef tripe and vegetables.
Flavor profiles:
- Savory
- Earthy
- Meaty
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: German
Taste: Savory, Herbal, Earthy, Carrot, Celery, Carrot-Y, Celery-Y