about 2 lbs of beef tripe, usually honeycomb (sold frozen)
1-2 tablespoons of salt
3 medium-size tomatoes
4-6 oz of ketchup
black pepper, 20-30 peppercorns
8-10 Turkish bay leaves
leaves of Italian parsley, chopped
1-2 cups of apple cider vinegar, in a side bowl
2-3 cloves of garlic, chopped
sweet Cubanelle peppers, either cut or whole
1. Boil the (frozen) tripe in a large pot for about an hour. Remove the tripe from the pot, rinse with warm water and gently scrape with a spoon in order to remove any surface fat. Empty the pot, wash to remove any fat from the walls, and refill with fresh water.
2. Chop the tripe into small rectangle pieces (1/2" to 1" lenght).and return to the pot.
2. Add the peppercorns, salt, and Turkish bay leaves to the water. Add the salt, and boil with the lid on at medim heat, for about 3 hours.
3. After the first 3 hours or so of boiling, in a separate, small pot, boil the tomatoes for 10-15 minutes, so that the skin becomes loose. Then, peel off the skin, chop the tomatoes into small pieces and add to the boiling tripe. Also, add the ketchup.
4. Boil for another 1-2 hours, until the tripe pieces become soft. Add water in the event the soup becomes too thick, due to water evaporation..
4. In a small side bowl, place minced garlic and fill up with apple cider vinegar. Add to taste, perhaps 2-3 teaspoons to each serving of tripe soup. Sparkle generously with minced parsley.
Do not eat the bay leaves.
5. Regular or pita bread is usually served alongiside. Sweet Cubanelle pepper on the side, adds an even healthier kick to this unique meal.
Makes 4 main-dish servings.
Tripe soup, prepared as described above, can be served as breakfast, lunch or dinner meal. Even though it is listed as as soup, it is more of a stew that can be served as a main dish. It has long been considered a "hangover remedy" in many countries. Indeed, a steaming bowl of tripe soup really does help to settle the stomach after having one-too-many, according to experienced individuals.
Similar versions of the above tripe soup recipe are common in Balkan countries ("shkembe chorba, shkembichi, tripice"), Poland ("flaczki"), Italy ("trippa alla fiorentina"), Germany ("kuttelsuppe") and France ("tripes à la mode de Caen"). Latin American tripe soups tend to also incorporate beans, bacon and spicy local ingredients.