Vegan comfort: Oyster mushroom tripe soup steals the show

Traditionally, tripe is associated with a thick soup based on beef stomachs, which can be unappealing for many. A great alternative is Oyster Mushroom Tripe Soup. Oyster mushrooms are cultivated mushrooms that not only taste exquisite but also offer many nutritional benefits.

Oyster mushrooms are an excellent source of protein, especially for vegetarians and vegans. They also contain fiber, B vitamins, niacin, vitamin D, potassium, phosphorus, copper, and selenium. Thanks to their high beta-glucan content, oyster mushrooms can boost the immune system.

The high level of unsaturated fatty acids in oyster mushrooms reduces the risk of heart disease, and the presence of ergothioneine, a powerful antioxidant, helps combat aging processes.

Oyster mushrooms can be prepared in many ways, making them great meat substitutes in diets. Classic tripe soup deters many people because of its ingredients. In this version with oyster mushrooms, the fear of offal disappears. This aromatic soup, based on oyster mushrooms, vegetables, and spices, will surprise you with its depth of flavor. Oyster mushrooms perfectly replace traditional meat, and the addition of vegetables makes the soup rich in vitamins and minerals.

The right choice of spices is key to successfully preparing oyster mushroom tripe soup. They will add depth of flavor and aroma to the dish. You can't go wrong with allspice, bay leaves, nutmeg, or paprika.

Ingredients:

• 14 oz oyster mushrooms,
• 5 tablespoons olive oil,
• 1 onion,
• 2 carrots,
• 2 parsley roots,
• 2 cloves garlic,
• 1 tablespoon sweet paprika,
• 1 tablespoon marjoram,
• ⅓ teaspoon hot paprika,
• ½ teaspoon nutmeg,
• 1 tablespoon salt,
• 1 teaspoon pepper,
• 2 bay leaves,
• 3-4 allspice berries,
• 6 cups broth,
• 1 tablespoon tomato paste,
• 2 tablespoons wheat flour for a roux,
• 1 oz butter for roux.

Preparation Method:

Step 1. Clean and slice the oyster mushrooms into strips. They will excellently replace offal in the soup.

Step 2. Peel and grate the carrots and parsley on a coarse grater, and finely chop the onion. Put the vegetables in heated oil and sauté until they become translucent. Add the sliced mushrooms and fry.

Step 3. Add pressed garlic, sweet and hot paprika, marjoram, nutmeg, salt, pepper, allspice, and bay leaves to the sautéed vegetables and mushrooms. Mix well and pour in the broth. Cook for 15 minutes. Add tomato paste.

Step 4. In a pan, prepare a roux with flour and butter. Add a ladle of the broth, mix, and pour into the soup pot. Bring everything to a boil.

Step 5. After reheating, the oyster mushroom tripe soup is ready to be eaten. It tastes great when reheated. You can also pour the hot soup into jars, seal them, and store them for later. Enjoy your meal!