Ingredients with Measurements:
- 1 pound beef tripe, cleaned and cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 cup dry white wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the beef tripe and cook for 5 minutes, stirring occasionally.
4. Add the can of diced tomatoes, beef broth, white wine, bay leaves, dried thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour or until the tripe is tender.
6. Remove the bay leaves and discard.
7. Serve the soup hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Beef tripe can be substituted with pork or lamb tripe.
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with dry vermouth or chicken broth.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use canned chickpeas or white beans instead of tripe for a vegetarian version.
- Add a splash of heavy cream for a creamier soup.
Tips and tricks:
- Clean the tripe thoroughly before cooking to remove any impurities.
- If the soup is too thick, add more beef broth or water.
- Serve with crusty bread for a hearty meal.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of dry white wine and crusty bread.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
If the tripe is tough, cook it for a longer time until it becomes tender.
Food safety advice:
Make sure to clean the tripe thoroughly before cooking to avoid any foodborne illnesses.
Food history:
Kuttelsuppe is a traditional German soup made with beef tripe and vegetables.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the soup 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