Polish-Style Tripe Soup with Beef and Vegetables

Ingredients

• 800 g tripe
• Salt
• 400 g cooked beef (soup meat)
• 2 carrots
• 200 g celery root
• 2 onions
• 1 Garlic clove
• 1 Tbsp clarified butter
• 2 tbsp white wine vinegar
• 1 l meat broth
• 1 bay leaf
• Salt
• freshly grated nutmeg
• ground pepper from the mill
• marjoram for garnish

Instructions

1. 1.

   Wash the tripe under running water and place it in a pot. Cover with water, add 1 tbsp salt, and simmer gently for about 20 minutes until tender. Drain, let cool slightly, then slice into thin strips. Cut the cooked beef into strips as well. Peel the carrots, celery root, onions, and garlic. Dice the carrots and celery root; cube the onions and garlic. Sauté the vegetables in hot clarified butter until golden brown. Add the tripe, deglaze with vinegar, and stir in the bay leaf. Season with salt, nutmeg, and pepper. Simmer for about 10 minutes over low heat, taste, then serve sprinkled with marjoram leaves.

2. 2.

   Serve with fresh bread as desired.