Quantity for 4 people:
- 400 GRAMS OF TRIMS
- 80 GRAMS OF RICE (OR PASTA)
- 1 ONION
- 1 CARROT
- 1 STEM OF CELERY
- 1 CLOVE GARLIC
- 1 tablespoon chopped basil
- 4 SPOONS OF OVE JA’S MILK CHEESE
- 1 SPOON VEGETABLE EXTRACT
- 1 GLASS OF SKIMMED MILK
- 1/2 GLASS OF WHITE WINE
- SALT AND PEPPER
Tripe soup recipe
The corns are carefully washed under running water, drained and cut into strips. In a casserole, put the onion, carrot and celery, well carved, and the milk.
Boil for a few minutes and join the tripe, mixing continuously, and when they are dry, add the wine.
As soon as it has evaporated, season it with salt and pepper and pour about two liters of hot water into the container, in which the extract has previously been dissolved.
It is simmered for about three hours and, once the cooking is finished, more broth is added, it is allowed to come to a boil and the rice or pasta is added.
A few minutes before removing them from the heat, season with the minced garlic and basil and two tablespoons of cheese. They are poured into the tureen and served with the rest of the cheese.
This soup is very nutritious due to the proteins contained in the tripe and, by itself, it constitutes a “strong” dish, at lunch or dinner. It is recommended to accompany a side dish light as savoyard cream or one endive salad with duck ham.
For delicate stomachs, in order to make it lighter, the garlic is suppressed. If you liked the tripe soup do not forget to see our meat recipes.