Veal tripe: The secret ingredient for perfect Polish soup
Tripe soup is a traditional Polish dish that evokes strong emotions. Some love it, while others avoid it entirely. However, even those who aren't fond of this dish might change their minds if they try this recipe. The key to success is choosing the right meat.
Tripe soup is an aromatic tradition that has graced Polish tables for years. Even though some approach it with skepticism, the right ingredients can win over the biggest critic. Meat plays a crucial role. What is the best meat for tripe soup? A tip straight from a milk bar's experienced hostess is worth knowing!
The best meat for tripe soup
The heart of this classic soup is, of course, tripe, which consists of cuts from animal stomachs. Not all types of meat make the soup exceptionally tasty and tender. Most often, we use beef tripe since it's popular and readily available. However, it's not the only option—and not always the best!
The true secret to excellent tripe soup is using veal tripe. Why is this the best choice? Veal is more delicate, softer, and easier to digest, offering the soup a more subtle flavor while retaining its unique aroma. Veal tripe cooks faster than beef tripe, reducing preparation time. Additionally, it has a less intense smell, which might win over those not previously fond of this specialty.
How to prepare perfect tripe soup?
Now that we know which meat to choose, it's time to move on to preparation. Here is a tested recipe for aromatic veal tripe soup that will surprise you with its flavor.
Ingredients:
- 2 lbs of veal tripe
- 2 carrots
- 2 parsley roots
- ¼ celery root
- 2 tablespoons of tomato concentrate
- 2 tablespoons of marjoram
- 2 bay leaves
- 4 allspice grains
- 1 bouillon cube
- 1 tablespoon of butter
- 1 tablespoon of flour
- Salt and pepper to taste
- Water
Preparation:
- Boil the veal tripe twice, changing the water each time.
- Cut the cooked tripe into strips.
- Peel, wash, and cut the vegetables into sticks.
- In a pot, bring water to a boil, then add the tripe, vegetables, spices, and bouillon cube. Cook until the vegetables and tripe are soft.
- Add the tomato concentrate.
- Prepare a roux from flour and butter to thicken the soup.
- Season with salt and pepper.
- Serve hot.
Tripe soup made with tender veal tripe is a perfect choice for family dinners or large gatherings with loved ones. Properly seasoned and paired with crusty bread, it becomes a hearty and aromatic meal. If you haven't been convinced by the beef tripe version, don't miss trying the veal version—the difference in taste and texture is remarkable!
