Ingredients with Measurements:
- 1 lb beef tripe, cleaned and sliced into thin strips
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 6 cups beef broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the beef tripe, paprika, caraway seeds, and bay leaf. Sauté for 5 minutes until the tripe is lightly browned.
3. Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 1 hour until the tripe is tender.
4. Add the white beans and Dijon mustard. Stir well and simmer for another 10 minutes.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Beef tripe can be substituted with pork or lamb tripe.
- White beans can be substituted with kidney beans or chickpeas.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of white wine for extra depth of flavor.
Tips and tricks:
- Clean the tripe thoroughly before cooking to remove any impurities.
- Simmer the soup over low heat to prevent the tripe from becoming tough.
- Serve with crusty bread for a satisfying meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a rustic bowl with a sprig of parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
Suggested side dishes:
- Green salad
Troubleshooting advice:
- If the tripe is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure to clean the tripe thoroughly before cooking to prevent any foodborne illnesses.
Food history:
- Kuttelsuppe is a traditional German soup made with tripe and vegetables.
Flavor profiles:
- Savory, slightly tangy, and hearty.
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
Meal type: N/A
Occassion: N/A
Region: German