Tuesday, January 13, 2009

Tripe Soup Legacy (Please do not say "eewww"

Classic Romanian soup, but this version is middle eastern( strong vinegar kick and buttery taste)

2 lbs. tripe
10 cups of water
3 egg yolks
Salt and pepper to taste
Juice of 2 lemons
Four cloves of garlic
3tbsp white vinegar
Preparation Instructions
Chop the tripe into small pieces; season with salt and pepper and add the sliced garlic. Cook in water for 4 hours. If needed, add more water to bring to the consistency of soup.

Beat egg yolks well, add the juice of two lemons, beating while blending slowly with 4 cups of the soup stock so as not to curdle the eggs. Empty the egg sauce to the soup which is over a very low fire and stir for a few minutes.add vinegar. Serve very hot.

For toping : 8tbsp butter (melted) mixed with red paprika ,

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