“The first tripe soup restaurants in Thessaloniki opened in 1930. The preparation is really a ritual and gives us an energy, filling and tasteful dish. Tripe soup has always been the food of the pour. The legs, the belly, the stomach, the bowel, the pancreas, all from beef are the main basic kinds put in the big pot and boil for hours. Home-made tripe soup is a bit different because housewives usually take pork legs, bellies and port head. Well or thick chopped, with or without red hot pepper flakes is always a beautiful dish.”
Ingredients
- 2 kg tripe (belly and legs cleaned)
- Plenty of water
- 1/2 cup lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 cup vinegar
- 4 garlic cloves minced
- some red hot pepper flakes
- salt
Instructions
Clean the tripe well under running water. In a bowl with water pour the lemon juice. Add the tripe and leave it for 1 hour. Wash it well again and bring it to boil with a lot of salted water for 2-3 hours. Clean the foam with a spoon. Chop the bellies in small pieces. Keep the meat and the legs and cut them in smaller pieces. Through away the bones. Strain the stock, spread it over the meat and leave it in the fridge for 2-3 hours. Take the thick mix which looks like fat and put it in a small pot. Bring it to boil with some olive oil and the tomato paste (diluted in 1 cup water). Mix the vinegar with the garlic. Put the pot with the tripe soup on the stove and start heating it. Serve with a spoon of fat with tomato, some droplets of the garlic and some red pepper flakes.
Servings 6-8
