Soup

Czech tripe soup (Dršťková polévka)

Name: Czech tripe soup (Dršťková polévka)
Total time: 90 min
Yield: serves 4
Ingredients: 600 g Tripes de bœuf; 1 Onion; 2 cloves Garlic; 1 tbsp Paprika; 1/2 tsp Cumin; 1 l Stock; 1 leaf Feuille de laurier

Preparation time: 1 h 30
Servings: serves 4

Ingredients

serves 4

Tripes de bœuf — to buy600 g
Onion — to buy1
Garlic — to buy2 cloves
Paprika — to buy1 tbsp
Cumin — to buy1/2 tsp
Stock — to buy1 l
Feuille de laurier — to buy1 leaf

Preparation

Rinse the tripe well under cold water, then cook it for 1.5 hours in lightly salted boiling water with a bay leaf, until tender. Drain and cut into thin strips.
Finely slice the onion and chop the garlic.
In a large pot, sweat the onion in a little oil for 5 minutes, add the garlic and paprika, stir for 30 seconds off the heat so it doesn't burn.
Put back on the heat, add the sliced tripe and caraway, stir well to coat it in the spices.
Pour in the stock, add the bay leaf, season with salt and pepper, cover and simmer for 45 minutes over low heat to let the flavours meld.
Taste and adjust the seasoning, add a little more paprika if you like a well-spiced soup.
Serve piping hot with fresh bread: this is a hearty soup typical of Prague pubs.