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- Czech Tripe Soup (Dršťková)
Czech Tripe Soup (Dršťková)
Ingredients
Step by step process
Preparation
- 1
Homemade tripe soup starts with precooked tripe from a good butcher. Rinse it under cold water, drain it and cut it into thin strips.
- 2
Peel and finely chop the onions and crush the garlic. Measure out the paprika and flour, because the base comes together fast and must not wait.
The base
- 3
Heat the lard in a pot and fry the onion until golden. Add the garlic and let it release its aroma only briefly.
- 4
Take the pot off the heat, stir in the sweet paprika and dust with the flour right away. The paprika must not burn, or the soup will turn bitter.
Cooking
- 5
Pour the beef stock over the base and whisk until smooth so no lumps form. Add the sliced tripe and bring to a gentle simmer.
- 6
Cook the soup uncovered over low heat for 30 to 40 minutes, until the tripe is tender and the flavors come together. Stir now and then.
- 7
Finally stir in the marjoram rubbed between your palms, season with salt and pepper, and add hot paprika if you like it spicy. Simmer briefly and serve with fresh bread.
More tips:
Raw tripe needs to be boiled until tender first. Allow 3 to 4 hours and change the water at least once. With precooked tripe the soup is done in an hour.
Always add marjoram at the end and rub it between your palms to release the most aroma.
The soup thickens overnight and tastes even better the next day. Thin it with a little stock when reheating.
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Topic: Czech Cuisine
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