Ingredients serves 6:
4 1/2 lb/2 kg carefully cleaned beef tripe, salt, whole peppercorns, 1-2 bay leaves, 1 onion (or 1 1/2 tablespoon onion cream), 3-4 cloves garlic (or 1 tablespoon garlic cream), 1 quart/liter milk, 1 level teaspoon quality paprika
to serve: 4-5 cloves garlic, wine vinegar or cider vinegar, hot Red Gold or Strong Steven (hot cherry pepper paste), Salt, coarsely ground black pepper, light bread
Place the tripe in a pot and pour enough water over it to cover amply. Season with salt, pepper, the peeled onion, left whole (or onion or garlic cream) and bring to boil. As soon as it does, reduce heat, cover and cook for 2 1/2 -3 hours until as soft as butter. When done, remove the tripe. Strain the broth and reserve for another use. When cooled, dice the tripe into 3/4” x 3/4”/1 1/2 cm x 1 1/2 cm cubes and return to the broth. In the meantime, bring the milk to a boil and pour into the pot. You’ve succeeded when the broth has thickened nicely. At the same time, melt the butter in a pan, remove from heat and blend in the paprika. When ready to serve, drizzle on top of the soup. Scrape the garlic into pulp just before serving and mix with the wine vinegar. Serve separately, along with the hot paprika cream or “Strong Steven” hot cherry pepper paste, salt, and coarsely ground black pepper. The final combination is an outcome of personal preference. It’s great with some light bread and a good bottle of cold beer.
In Bulgaria this soup is held to be the best cure for a hangover.
Preparation time: a good 3 hours
Calories per serving: 890
Skill: Easy to prepar