Cress Soup II

Last Updated on July 30, 2024

A tasty lunch soup of beef tripe and root Vegetable Recipes, seasoned with garlic, ground red pepper, salt, cayenne and classic ground black pepper and marjoram.

Ingredients:

1 kg of beef tripe 2 heaped tablespoons of plain flour 2 heaped tablespoons of lard 2 tablespoons ground sweet paprika 1 teaspoon cayenne pepper 1 handful of marjoram 5 pcs of garlic cloves 1 pcs of carrots 1 pcs petrels 1 pcs piece of celery ground black pepper water salt

Procedure:

1. 1. Put the root Vegetable Recipes in the pot, add salt, add the cooked tripe and boil them until tender, then drain them and keep the broth
3. Fry the diced onion in lard until golden brown, add the flour and paprika and mix well, pour in the broth from the tripe and top up with water
4. Season with pepper and cayenne pepper, salt, grated garlic
5. Cut 3/
4 of the crumbs into noodles and chop the rest finely, throw them into the soup, fine-tune the flavours and finally add the marjoram ground in the palms of your hands.

Note:

Recipe from Cooking with Tom, photos and text by Naďa Indruchová