2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stomach soup is a type of soup that is most common in Balkan cuisine. This Balkan cuisine includes countries such as Bulgaria, Macedonia, Turkey, Romania and Serbia. These are the countries where tripe is one of the favorite soups.
It is in Bulgaria that there is almost no man who does not like tripe soup. It is prepared from well-cooked and finely chopped beef, pork or lamb tripe. In addition to it, spices such as garlic, vinegar, red pepper or hot peppers can be used. All this can be mixed with a little water, and the peppers should be dry so that they can be baked and ground to the mixture.
A curious fact is that along with cabbage juice, tripe soup is a popular remedy for dealing with a hangover. This comes from ancient times, given that Constantinople is considered the birthplace of the tripe. Since then, it has been prepared in establishments that were better known as tripe makers.
To make a delicious and easy tripe soup and to make the family happy, we will need the following products:
1. 300 g of tripe
2. 300 ml of fresh milk
3. 30 g of butter
4. 2 tsp. paprika
5. 1 tbsp. flour
6. 1/2 tsp. pepper
7. 1 head of garlic
8. 1 k.ch. vinegar
9 / 2-3 dry hot peppers
The belly is cooked well until it begins to soften and cut easily. After removing the belly from the water, add fresh milk (preheated) to a liter of broth, 2 tsp. salt and pepper.
Cut the belly into small pieces and set aside. Melt the butter in a hot pan and fry the flour and red pepper in it for about a minute, then add a small part of the broth - 2 or 3 tablespoons. Leave in the pan, stirring constantly, until a homogeneous mixture is obtained.
Return the mixture from the pan to the pot with the broth and add the chopped belly to them. Boil for another 5-10 minutes.
Peel and crush the garlic. Roast and chop the hot peppers. In a bowl, mix the vinegar, garlic and roasted dried peppers. If desired, you can replace the peppers with hot pepper.
Serve warm and add a teaspoon of the mixture to the soup.
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