Tripe Soup
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef Tri-Tip 5 oz
- Chicken Egg ½ piece
- Vinegar essence 0 fl oz
- Garlic 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cleaned and rinsed tripe should be covered with cold water and boiled without salt until the specific smell disappears.
Step 2
Then drain the broth, cover the tripe with fresh water, and cook until tender.
Step 3
Finely chop the cooked tripe and strain the broth.
Step 4
Add the pieces of tripe to the strained broth and bring it to a boil.
Step 5
In a separate bowl, thoroughly mix the egg yolks, add vinegar, mix well, pour the yolks into the soup, and heat it to a boil, but do not boil, otherwise the egg yolks will curdle.
Step 6
When serving, sprinkle the soup with parsley.
Step 7
Serve crushed garlic, salt, and pepper separately.
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