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Tripe soup

Tripe soup


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Wash the belly and bones, clean the carrots, onions and celery and put them in a pressure cooker, add the peppercorns, a little salt and cook for about 2 hours.

We take out the belly, cut it into small pieces, chop the carrots and celery with a fork. In another pot, strain the juice and add the meat with the chopped vegetables. Bring to the boil again, if the belly is not soft enough, boil it, and if it is boiled, straighten it (with the paste below) as soon as it reaches the boiling point.

In a bowl, rub the yolks with the garlic and a little salt until they form a paste that resembles mayonnaise. Add the leaves, sour cream and vinegar, mix everything well, thin with a polish, two soups and then pour into the pot, over the belly. Put the lid on and let it reach the boiling point again, then turn off the heat.

Serve as such or with slices of hot pepper.

Good appetite!


Belly soup according to the old recipe, originating from the notebook with boyar recipes. Worth a try!

About 4-4.5 liters of soup [For a serving of belly soup, there should be 100 g of a mixture of boiled belly and bone tendons and 300-350 ml of juice (perfect proportion)]:

2 kg fresh, cleaned belly

1.5-2 kg of beef bones with marrow (ask the butcher to cut them into smaller pieces, to fit well in the pot)

2 carrots 1 onion 1 parsley root, parsnip

a piece of celery root, about 100 g

1 tablespoon grated flour (20 g)

Keep the belly in warm water with vinegar or lemon juice and baking soda for at least 2 hours before starting to cook, so that it comes out of the specific smell and whitens. We are talking about the already cleaned belly.

The bones are washed well and I advise you to be very careful, not to have hair, something like this happens. Put the bones in a large pot (the bones should be at the bottom, if it is the belly it is possible to stick to the boil) and the belly, fill it with enough water to cover and add 2 tablespoons of salt.

When it boils, leave it for another 10 minutes, then throw away the water, wash the bones very well and put them back to boil. The belly is washed and checked if it is cleaned well. Often - most often, it is only washed, not cleaned of the skin.

Scalded in this way, it is very easy to clean. It can be seen on the smooth side that it has a skin, which is pulled and cleaned, just like when you burn in the sun and the skin peels off. This is a big secret, which unfortunately many housewives do not know and leaves the stomach unclean. When boiled, this skin is unsightly, brown and very dirty.

Put the belly on top of the bones, add salt and hot pepper, peppercorns, onion and cleaned roots and let it boil for a few hours. From time to time it is supplemented with hot water, not cold, because it strengthens the meat, so that the liquid covers the belly and bones.

When the belly is well cooked, check the bones, make the tendons soft, strain the juice into another pot, put the vegetables aside (you can pass and add back to the soup or put in puppies), and leave the belly and bones to cold.

The yolks (egg whites are not used in the belly soup, because they give that cut aspect) are beaten with 1 teaspoon of salt and left aside for at least 20 minutes, to intensify their color.

Put the juice on the fire and add vinegar to taste, but not too much, better to put each in the plate.

Add sour cream and flour to the yolks, mix well and then add a little of the boiling juice. I take the juice with my left hand with a polish or kettle and with my right hand I mix it well with the target, I pour the boiling juice until the yolks with the juice from the bowl are as hot as the soup.

You have to be very patient, pour a little and stir constantly, otherwise the soup is cut. Pour everything into the soup pot and continue to mix until it boils.

Match the taste with salt, let it boil for a few more minutes and you're done. The belly is cut into strips suitable for the spoon, about 2 - maximum 3 cm long, the tendons on the bones are gathered and they are also cut into small pieces and added to the soup.

Put a carrot on a small grater and put in a pan with 3 tablespoons of oil and cook until the oil turns orange. This will be the "face" of our soup, drain it into the soup pot and let it boil for a while, to even out.

It is served hot, with a dish next to which everyone can season their soup to taste with: mujdei, vinegar, sour cream. You can also use fatty yogurt, whipped milk, sana, kefir, but double the amount of sour cream. This is the real belly soup, with thick juice, not clear water, uncut and with a taste that you will mention to me.

And to make sure you understand (the teacher in me says the word), let's recap the secrets of a successful soup:
fresh belly (and not pre-cooked.) bones with beef marrow (take out the marrow and make some absolutely bestial sandwiches)

only the yolks are left on the belly for at least 2 hours in water with vinegar to be white
the belly and bones are scalded, the first water is thrown away

the belly is cleaned of skin

add 1 tablespoon of flour to the yolks to bind

vinegar is added to the soup juice and then the boiling juice is poured, little by little, stirring continuously, until the yolk composition with sour cream is boiling.

pour over the soup and mix continuously, until it boils, make a "face" with carrots, so that the soup is freckled.

Chef's secret: Add 1 tablespoon of flour to the yolk dressing with sour cream to bind the soup. This flour (20 g-1 tablespoon grated) means less than 0.5% of the soup, so it does not replace sour cream or egg.

But.
Using flour, the soup will not have that unsightly "cut" appearance. My soup looks like silk, it looks like an extremely fine cream. And made only with yolks, not with egg whites… I can't explain what taste and texture this soup can have.

I challenge you to try the soup as I said…

The difference between a belly soup made as I gave the recipe and another soup, is that the difference between the real Moldovan cake, made with 20-30 yolks per 1 kilogram of flour and a slightly sweet bread made with 2 whole eggs per 1 kg of flour.

I won't tell you more. Try the recipe.

TIP: 2-3 donuts in vinegar can be added at the end, cut into thin strips, the size of belly strips, for an increase in color and taste. ATTENTION: Do not add greens to this soup. It's like a cream with yolks and sour cream!

A big secret of belly soup is that the juice is tasty, the soup is rich, not clear water.

That's why bone marrow and boiled vegetables are used to make the juice tasty.

If you use a pre-cooked belly, without bone marrow and without vegetables, there will be no God.

Now that I have told you all the old, authentic secrets of the boyar belly soup, which I know from my aunts and old cooks, I challenge you to cook a real, good belly soup and show me pictures.


If you like it, share it with your friends!


Ingredient:
1kg semi-prepared belly
2 sachets Knorr belly soup
1 carrot
1 onion
100g celery
Salt
Vegetate
Sour cream

Method of preparation:
We thaw the belly. After it has thawed, we boil it in 2 liters of water, adding vegeta and salt & # 8211 it is preferable for the belly to be semi-prepared, so it does not require too long a cooking time. Let the belly boil until it softens. After boiling, take it out in a strainer and put it under a stream of warm water.

Meanwhile, boil 2 liters of water, vegetable salt and finely diced vegetables in another pot.

After the vegetables have boiled, leave the soup obtained to cool, then add the 2 sachets of Knorr Belly Soup, stirring constantly with the whisk, and boil everything for 10 minutes. It is important to take care to fill the amount of water that may have evaporated when boiling the vegetables, so that, when adding the envelopes, we have 2 liters of liquid in the pot.

In the soup obtained, add the pre-cooked belly and let it boil for about 5 minutes. Serve hot. We can add parsley, sour cream or lemon juice to the plate, it also goes well with a hot pepper.

The complete recipe, in pictures, can be downloaded here: Belly soup (PDF format)


How to make belly soup & # 8211 recipe step by step with multicooker, slow cooker or pressure cooker?

How to prepare beef stock & # 8211 ie beef bone broth?

The basis of the belly soup is beef soup. So first of all we will prepare this one. I cleaned, washed and finely chopped (diced) the vegetables.

I placed the beef bones on top of the vegetables.

Then I seasoned everything with salt, peppercorns and bay leaf. I left the onion whole. If you don't like the laurel, don't put it on.

I added water to the maximum level (3 l).

I programmed the multicooker on the manual cooking function at 135 C for an hour.

If we use slow cooker then we program it at 6 o'clock on the LOW function. If we use pressure cooker (or pressure cooker) we will cook the bones and vegetables for 40 minutes from the moment the pot starts to whistle & # 8211 sign that it has entered the boiling regime.

When do we add the belly to the belly soup?

After an hour we stop the multicooker and strain the soup. In the case of the slow cooker, we will have to turn it off (after 6 hours of cooking) and depressurize the pressure cooker (after 40 minutes of boiling).

From boiled vegetables you can make an excellent Russian or Olivier salad (the recipe here). I ate the marrow with a toast. Under no circumstances should you throw away the vegetables, it's a shame!

I transferred the obtained soup back to the multicooker, slow cooker or pressure cooker and I added the belly (large pieces) well cleaned. I had a raw, fresh belly. You can also use pre-cooked and frozen belly which is usually cut into strips. The fresh belly is cleaned as I showed here.

I programmed the multicooker to 60 minutes at 120 C. Slow cooker is set to 4 hours on LOW and pressure cooker (kukta) for 20 minutes (calculated from the moment it starts to whistle).

After these times, I took the belly out of the juice and sliced ​​it.

Then I added it to the soup again.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I boiled my belly for more one hour at 120 C in the multicooker, 2 hours in slow cooker on HIGH respectively 30 minutes in a pressure cooker but without a lid (without pressure, used as a classic pot).

How do you "cope" with a belly soup? How to get the golden yellow color of belly soup?

This operation applies in all 3 cooking versions: for multicooker, slow cooker or pressure cooker.

The secret of a beautiful color in this belly soup recipe is due to the carrot (pigment) in carrots. I grated a carrot on the small grater and hardened it in a tablespoon of oil.

After the belly cut into strips was well boiled, I put the carrots in a sieve and placed the sieve over the soup.

We partially immerse the strainer in the soup so that the whole color of the carrots comes out well, otherwise the operation will not make any sense. Spoon the carrots with a spoon until all the color comes out. The procedure is also helped by the hot soup which also contributes to the extraction of color. If you keep the sieve just above the pot, without soaking it in the soup, you will only add the oil without that beautifully colored juice.

Look how beautifully colorful this belly soup is!


Traditional but quick belly soup

Belly soup is a very popular Romanian traditional food. Soups generally arrived in Romania due to the Ottomans, and in the 17th century a dish very similar to belly soup was prepared in Bucharest. Over the years, the ingredients have been slightly changed, but at its base has always been beef belly.

Unfortunately, it takes a long time to prepare the belly soup more precisely, the belly must be washed several times and put about 2.5 hours in a bowl of water with baking soda. Only then does it boil with the other ingredients.

That is why today we will present you a recipe as tasty as the traditional one, but faster, for which pre-cooked belly is used.

Ingredients

  • 1/2 kg cleaned beef belly
  • 1/2 kg chopped vegetables (parsley, carrot, celery)
  • 1 large onion
  • 8 cloves of garlic
  • a lemon
  • 2 yolks
  • 200 ml cream
  • 300 g of beef bones
  • parsley / larch leaves

Method of preparation

The pre-cooked belly is boiled in 3 l of water, together with the beef bones and a teaspoon of salt.

Boil for about two hours, then add the vegetables and onions cut into quarters.

Cover the pot with a lid and simmer until the belly is completely cooked.

When the belly is cooked, take it out of the pot, leave it to cool and then cut the strips.

Strain the soup from the pot and place the belly strips back in the bowl.

Match the taste with salt and pepper, leave the pot on the fire to reach boiling point.

Sour the soup to your liking with lemon juice.

Mix the yolks with the cream and straighten the soup after it has been removed from the heat source.

Add the chopped garlic and serve with freshly chopped parsley or larch leaves.

Serving recommendation

Traditional belly soup is served hot, preferably with a little cream and hot peppers.


Ingredients needed for belly soup:

Tripe soup

Ingredients

  • 2 & # 32 kg & # 32 fresh or frozen belly cleaned
  • 1 & # 32 kg & # 32 beef bones
  • 3 & # 32 carrots & # 32 suitable
  • 1 & # 32 pastarnac
  • 1 & # 32 parsley root
  • 1 & # 32 small celery
  • 1 & # 32 small onion
  • 1 & # 32 teaspoon & # 32 peppercorns
  • 2-3 & # 32 bay leaves
  • 4 & # 32 yolks
  • 400 & # 32 g & # 32 sour cream & # 32 25% fat
  • 6-7 & # 32 cloves & # 32 garlic
  • 1 & # 32 small hot pickled peppers
  • salt
  • vinegar

How do we prepare belly soup?

1. Wash the bones well and leave them in cold water for 2-3 hours, then put them to boil in an 8 l pot. When the water boils, froth and add the well-washed belly.

Bones for belly soup Tripe soup

2. Let it simmer with a lid and when the belly is almost cooked add the cleaned and washed vegetables, salt, pepper and bay leaf.

3. When the belly has boiled, strain the juice into another pot and after the belly has cooled a little enough to cut it, cut it into pieces and add it to the pot.

Now I know that a lot of people throw away the vegetables but I crush it well with the cream soup blender in a bowl with a little juice and then pour it into the pot.

4. Rub the yolks well with sour cream and add little by little the hot juice and then pour the whole mixture into the pot.

5. Crush the garlic well and add it to the soup.

6. Add the finely chopped hot pepper and sour only with vinegar (be careful not to put too much because the soup "gets" a sour taste after a while and not for a moment). You can also add vinegar from pickled hot peppers.

7. Season with salt and then "color" the soup so we clean a small carrot and then put it on a fine grater. Heat it well in a tablespoon of oil and then put the whole mixture in the pot. The soup will acquire a beautiful dark yellow color.

Tripe soup Tripe soup Tripe soup

Other pictures with tried recipe:

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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How to make belly soup & # 8211 recipe step by step with multicooker, slow cooker or pressure cooker?

How to prepare beef stock & # 8211 ie beef bone broth?

The basis of the belly soup is beef soup. So first of all we will prepare this one. I cleaned, washed and finely chopped (diced) the vegetables.

I placed the beef bones on top of the vegetables.

Then I seasoned everything with salt, peppercorns and bay leaf. I left the onion whole. If you don't like the laurel, don't put it on.

I added water to the maximum level (3 l).

I programmed the multicooker on the manual cooking function at 135 C for an hour.

If we use slow cooker then we program it at 6 o'clock on the LOW function. If we use pressure cooker (or pressure cooker) we will cook the bones and vegetables for 40 minutes from the moment the pot starts to whistle & # 8211 sign that it has entered the boiling regime.

When do we add the belly to the belly soup?

After an hour we stop the multicooker and strain the soup. In the case of the slow cooker, we will have to turn it off (after 6 hours of cooking) and depressurize the pressure cooker (after 40 minutes of boiling).

From boiled vegetables you can make an excellent Russian or Olivier salad (the recipe here). I ate the marrow with a toast. Under no circumstances should you throw away the vegetables, it's a shame!

I transferred the obtained soup back to the multicooker, slow cooker or pressure cooker and I added the belly (large pieces) well cleaned. I had a raw, fresh belly. You can also use pre-cooked and frozen belly which is usually cut into strips. The fresh belly is cleaned as I showed here.

I programmed the multicooker to 60 minutes at a temperature of 120 C. Slow cooker is set to 4 hours on LOW and pressure cooker (kukta) for 20 minutes (calculated from the moment it starts to whistle).

After these times, I took the belly out of the juice and sliced ​​it.

Then I added it to the soup again.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I boiled my belly for more one hour at 120 C in the multicooker, 2 hours in slow cooker on HIGH respectively 30 minutes in a pressure cooker but without a lid (without pressure, used as a classic pot).

How do you "cope" with a belly soup? How to get the golden yellow color of belly soup?

This operation applies in all 3 cooking versions: for multicooker, slow cooker or pressure cooker.

The secret of a beautiful color in this belly soup recipe is due to the carotene (pigment) in carrots. I grated a carrot on the small grater and hardened it in a tablespoon of oil.

After the belly cut into strips was well boiled, I put the carrots in a sieve and placed the sieve over the soup.

We partially immerse the strainer in the soup so that the whole color of the carrots comes out well, otherwise the operation will not make any sense. Spoon the carrots with a spoon until all the color comes out. The procedure is also helped by the hot soup which also contributes to the extraction of color. If you hold the sieve just above the pot, without soaking it in the soup, you will only add the oil without that beautifully colored juice.

Look how beautifully colorful this belly soup is!


How to make belly soup & # 8211 recipe step by step with multicooker, slow cooker or pressure cooker?

How to prepare beef stock & # 8211 ie beef bone broth?

The basis of the belly soup is beef soup. So first of all we will prepare this one. I cleaned, washed and finely chopped (diced) the vegetables.

I placed the beef bones on top of the vegetables.

Then I seasoned everything with salt, peppercorns and bay leaf. I left the onion whole. If you don't like the laurel, don't put it on.

I added water to the maximum level (3 l).

I programmed the multicooker on the manual cooking function at 135 C for an hour.

If we use slow cooker then we program it at 6 o'clock on the LOW function. If we use pressure cooker (or pressure cooker) we will cook the bones and vegetables for 40 minutes from the moment the pot starts to whistle & # 8211 sign that it has entered the boiling regime.

When do we add the belly to the belly soup?

After an hour we stop the multicooker and strain the soup. In the case of the slow cooker, we will have to turn it off (after 6 hours of cooking) and depressurize the pressure cooker (after 40 minutes of boiling).

From boiled vegetables you can make an excellent Russian or Olivier salad (the recipe here). I ate the marrow with a toast. Under no circumstances should you throw away the vegetables, it's a shame!

I transferred the obtained soup back to the multicooker, slow cooker or pressure cooker and I added the belly (large pieces) well cleaned. I had a raw, fresh belly. You can also use pre-cooked and frozen belly which is usually cut into strips. The fresh belly is cleaned as I showed here.

I programmed the multicooker to 60 minutes at a temperature of 120 C. Slow cooker is set to 4 hours on LOW and pressure cooker (kukta) for 20 minutes (calculated from the moment it starts to whistle).

After these times, I took the belly out of the juice and sliced ​​it.

Then I added it to the soup again.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I boiled my belly for more one hour at 120 C in the multicooker, 2 hours in slow cooker on HIGH respectively 30 minutes in a pressure cooker but without a lid (without pressure, used as a classic pot).

How do you "cope" with a belly soup? How to get the golden yellow color of belly soup?

This operation applies in all 3 cooking versions: for multicooker, slow cooker or pressure cooker.

The secret of a beautiful color in this belly soup recipe is due to the carrot (pigment) in carrots. I grated a carrot on the small grater and hardened it in a tablespoon of oil.

After the belly cut into strips was well boiled, I put the carrots in a sieve and placed the sieve over the soup.

We partially immerse the strainer in the soup so that the whole color of the carrots comes out well, otherwise the operation will not make any sense. Spoon the carrots with a spoon until all the color comes out. The procedure is also helped by the hot soup which also contributes to the extraction of color. If you keep the sieve just above the pot, without soaking it in the soup, you will only add the oil without that beautifully colored juice.

Look how beautifully colorful this belly soup is!


Boneless belly soup

Boneless belly soup recipes: how to cook boneless belly soup and the tastiest recipes for belly soup without belly, belly soup, Moldovan belly soup, plain belly soup, vegan belly soup, vegetarian belly soup, frozen belly soup, Transylvanian belly soup, belly soup recipes traditional, Transylvanian belly soup recipe.

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Taouk

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Video: Turkish Hangover Cure: Tripe Soup. Travel Channel


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