Ingredients with Measurements:
- 1 pound beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound bacon, diced
- 1 can (14 ounces) sauerkraut, drained and rinsed
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the beef tripe to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the beef broth and add the bay leaf, thyme, paprika, caraway seeds, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
4. In a separate pan, cook the diced bacon until crispy. Drain on paper towels and set aside.
5. Add the sauerkraut to the pot and simmer for an additional 30 minutes.
6. Serve the soup hot, garnished with the crispy bacon and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Pork tripe can be used instead of beef tripe.
- Chicken broth can be used instead of beef broth.
- Fresh thyme can be used instead of dried thyme.
- Smoked paprika can be used instead of regular paprika.
- Fennel seeds can be used instead of caraway seeds.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use smoked sausage instead of bacon for a different flavor.
- Add a splash of vinegar to the soup for a tangy kick.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- If the soup is too thick, add more beef broth or water.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley.
Garnishes:
Crispy bacon and chopped fresh parsley.
Pairings:
Serve with a side of crusty bread and a cold beer.
Suggested side dishes:
- German potato salad
- Braised red cabbage
- Spaetzle
Troubleshooting advice:
- If the soup is too thin, simmer for longer to reduce the liquid.
- If the soup is too salty, add a peeled potato to the pot and simmer for 10 minutes to absorb some of the salt.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Kuttelsuppe is a traditional German soup made with beef tripe and vegetables. It is often served with sauerkraut and bacon for added flavor.
Flavor profiles:
Savory, tangy, and slightly smoky.
Serving suggestions:
Serve hot with a side of crusty bread and a cold beer.
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Region: German