Ingredients
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Method
-
Cooking the tripe
Cook the tripe with the veal bone in a pressure cooker for 50–60 minutes until tender.
55 min -
Preparation
Leave the cooking liquid to cool, then skim off the fat. Finely chop the tripe.
15 min -
Frying
Melt the butter with the oil, briefly fry the paprika, then immediately add the milk and about 1 litre of the broth.
3 min -
Simmering
Season with salt, stir in the chopped tripe and simmer for a few minutes.
5 min -
Serving
Remove from the heat, crush the garlic with vinegar in a mortar, and add it to the hot soup to taste when serving.
3 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 2 285 kcal | 381 kcal |
| Fat | 158 g | 26 g |
| of which saturates | 62 g | 10 g |
| Carbohydrates | 58 g | 9,7 g |
| Protein | 156 g | 26 g |
| Fibre | 2,7 g | 0,5 g |
An estimate calculated from the raw weight of the ingredients. 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.
Diéta-típus:
- Low-carb Adagonként kb. 10 g szénhidrát (381 kcal).
A számok a hozzávalókból becsült adagonkénti értékek, tájékoztatók.
Contains: milk, sulphites
For sensitive digestion: milk (lactose), garlic (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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