New Year’s Eve recipe for a traditional lunch soup made of crumbs, root Vegetable Recipes, broth after boiled knee or pork belly, onion, garlic and spices. It’s great both on New Year’s Eve and the next day as a palliative after a boisterous celebration, served nice and hot, preferably with pastries.
Ingredients:
600-700 g
of washed, pre-cooked tripe
200-300 g
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root Vegetable Recipes (carrot, parsley, piece of celery)
100 g
fat or oil (lard is more traditional)
1.5-2 litres
of stock for example after cooking knee or belly
5 pieces
balls of allspice
5 pcs
balls of black pepper
4-5 pcs
garlic cloves
1 pcs
large onion (or two smaller ones)
1 heaped tablespoon
of ground red pepper
1 tsp
of chilli seasoning
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crushed cumin
pepper
salt
eggs to thicken soup
Procedure:
First, wash the tripe in salt, scrape it with a thick spoon, scald it several times with warm water, then boil it briefly, drain the water, add new salt, and boil the tripe until tender, cooking for about 3 hours. However, it is more convenient nowadays to use already washed and pre-cooked tripe, i.e. semi-finished product, which can be commonly bought in large supermarket chains. If you cook tripe from frozen semi-finished product, it is enough to cook it until soft, which takes about 15 minutes, but sometimes much longer, depending on the manufacturer of this semi-finished product.
Slice the soft tripe into noodles, if they are not already cut.
Fry diced or coarsely grated cleaned root Vegetable Recipes in some of the fat and put them with the diced tripe into the broth from the knee or pork belly, if we do not have, we can use water, but then we will have to season the soup more, for example with some broth. We use for New Year’s Eve tripe broth most often from boiled pork belly, which we then pickle in a mixture of paprika, garlic… see recipe below.
Once the tripe is soft, thicken the soup with a classic roux prepared from flour and fat, you can also use bought.
Add marjoram to the soup, add crushed garlic cloves, season with crushed cumin, pepper, or salt. Cook, stirring occasionally, for about 20-30 more minutes, so that the roux cooks well and the soup thickens nicely.
Recommendation:
The broth can be used, for example, after cooking New Year’s Eve knee or pork belly intended for marinating, which is a great cold New Year’s Eve delicacy. Recipes here: