Tripe soup / Carried over the roots 
You can also buy tripe cooked today, but we will still subject them to further cooking. Softness is important. It's a longer journey, kterou ujdeme, but the result is worth it. If we have a croissant or bread with this soup, tou už záleží na momentální chuti.
| Servings | Prep Time |
| 6osob | 30minutes |
|
| Cook Time |
| 120minutes |
Need:
- 600g beef tripe
- 2 cibule
- 80g sádla
- špetka crushed cumin
- 1spoon tomato puree
- 1spoon sweet peppers
- 100g hladké mouky
- 3cloves garlicprolisované
- 1/2lžičky majoránky
- salt
- pepper
How do you:
- Although we buy a package of cooked tripe, wash them under running water as well. Let the water boil in a pot and pour the tripe into the boiling water. Vaříme 30 minutes.
- Drain the water and repeat the process three more times. Until the third water we use as a broth in the soup. The tripe in the package are usually already sliced, but you can drain them, keep the broth and tripe still cut. But everyone knows, that larger pieces make tripe soup tripe. This soup went without slicing, so we leave the tripe in the broth.
- Melt the lard and fry the finely chopped onion until red. So a milder fire, no burns.
- After about 10 minutes, the onion begins to get the right color.
- Add ground sweet pepper,
- a pinch of crushed cumin,
- and tomato puree.
- Stir for about a minute.
- Then dust with flour.
- Stir for a minute, to create a dish.
- Pour a little broth, exactly that much, to make us a slurry, stir smooth. If it is thick, add a little more broth.
- We test the creek so 20 minutes.
- Add to the broth with tripe,
- promícháme,
- salt, přidáme pepř, crushed garlic and marjoram.
- Let's still cook like that 20 minutes.
- Serve with a croissant or bread.