Ingredients
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Method
-
Pre-cooking
Pre-cook the beef tripe in salted water twice, for 20 minutes each time.
40 min -
Frying the onion
Fry the brown onion in pork lard until golden.
5 min -
Flour and spices
Sprinkle the flour over the onion, remove from the heat, then stir in the sweet paprika and crushed garlic.
2 min -
Adding liquid and simmering
Pour in the beef stock, add the tripe, caraway seeds, bay leaves, peppercorns and hot chilli, then simmer covered for about an hour.
60 min -
Marjoram
At the end of cooking, add the marjoram and simmer for another five minutes.
5 min -
Serving
Season with salt and serve with bread. If you like, you can cook diced potatoes in the soup as it simmers.
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 645 kcal | 108 kcal |
| Fat | 23 g | 3,8 g |
| of which saturates | 8,3 g | 1,4 g |
| Carbohydrates | 25 g | 4,2 g |
| Protein | 82 g | 14 g |
| Fibre | 4,2 g | 0,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: lard. Calculated with approximate data: onion, beef broth. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: onion, garlic, flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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