Florentine tripe soup

Last Updated on July 17, 2024

Another soup from Italy. A tasty thick soup made from pre-cooked tripe, Vegetable Recipes, wine, beef broth and spices.

Ingredients:

500 g of pre-cooked tripe 150 g of pre-cooked tripe picked celery and carrots 120 g grated parmesan 1 tbsp butter 1-2 tbsp oil 1 can of pickled peeled tomatoes 250 mlwhite wine 2 pcs small garlic cloves 2 pcs onions 1 pcs of bay leaves beef broth cloves water salt

Procedure:

1. Pour water over the well-washed tripe, add salt and boil for about 15 minutes, then drain the water, pour new water, add salt, add one onion with cloves and cook for about 2 hours until the tripe is soft 2. Cut the soft, thoroughly drained tripe into thin strips, then rinse them under cold water and let them dry thoroughly. Lightly fry the peeled garlic cloves and bay leaves in a pot with a little oil and butter, add the Vegetable Recipes and after a few minutes the tripe, stir and let all the liquid reduce
5. Remove the garlic, add the wine and cook again until the wine has completely evaporated 6. At this stage, add the peeled tomatoes to the pot without the brine, season with salt and pepper and let the tripe soup cook for another 30-45 minutes, stirring occasionally and topping up with warm stock as needed.
7. Towards the end, add the grated Parmesan cheese to the soup, simmer for another 5 minutes and then, preferably, serve immediately.