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Tripe soup

Tripe soup

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I washed and cleaned the beef broth and belly. I cut the belly into 4-5 pieces and put it in a pot of cold water in which I added about 100 ml of vinegar and a tablespoon of baking soda. I left it in the fridge for 3 hours. After the time expired, I rinsed my belly with cold water and scalded it. I boiled it together with the brisket in a large pot. I removed the foam that formed and let it boil over the right heat. When the water dropped I added another hot water. The brine was boiled after about 2 hours and I took it out of the pot. After about 5 hours, when the belly was almost cooked, I added the cleaned and washed vegetables, a little salt and bay leaves. I also added half of the garlic clove, cleaned and left whole. When the belly boiled, I took it out, let it cool and cut it into strips. I strained the soup, set aside two polishes and boiled the rest again with the cut belly. I beat the yolks well with the whisk and I mixed them with the sour cream and the two poles of cooled soup. I poured the composition of the yolks with the sour cream in the pot and I mixed continuously to homogenize.

I added vinegar to taste and seasoned with salt and pepper, I let it boil a few more. From the rest of the garlic I made a mujdei that I added to the plate at the time of serving. The soup is served hot with hot peppers.

Video: Menudo - Authentic Hominy and Beef Tripe Soup Recipe - PoorMansGourmet (July 2022).


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