This recipe means more to me than just soup — it’s the taste of my childhood and a memory of cooking together with my mom. She taught me step by step, showing me that great tripe soup doesn’t have to be complicated, but it always needs to be made with love. Today, I’m sharing this recipe with you – exactly how we make it at home.
Ingredients:
For the soup:
- About 1 kg of pre-cooked tripe (cleaned and parboiled – often available ready-made in stores)
- 2 carrots
- 1 parsley root
- A piece of celery
- Chicken meat for broth (can be a thigh, breast, or carcass)
- 2 tablespoons of marjoram
- 2 bay leaves
- 3 allspice berries
- Salt and pepper to taste
- Optionally: a pinch of cayenne pepper if you like it spicy (I love it!)
For the roux:
- 2 tablespoons of butter
- 2 tablespoons of flour
- A pinch of nutmeg (on the tip of the spoon)
- ½ teaspoon of dried ginger
Need help with measurements? Use my Kitchen Converter! 🧁
Instructions:
- Grate the vegetables (carrot, parsley root, and celery) on a coarse grater.
- Put them in a pot along with the tripe, chicken meat, bay leaves, allspice, and marjoram.
- Pour in enough water to cover the ingredients and simmer until the tripe is tender and the vegetables and meat are well cooked.
- Remove the chicken meat, separate it from the bones, and chop or shred it into smaller pieces. Return it to the soup.
- In a separate pan, prepare the roux: melt the butter, add the flour, and cook for a moment until it lightly browns. Add the nutmeg and ginger, mix well.
- Add the roux to the soup, stirring well to avoid lumps.
- Season the soup with salt, pepper, and – if you like – a pinch of cayenne pepper.
- Done! Serve hot, ideally with crispy bread. Enjoy! ❤️
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