_{Beef tripe is one of the most famous Polish soups. I invite you to read my favorite recipe, which I reach for with great pleasure not only when it gets cold.}

_{Ingredients for meringue soup for tripe}

• _{1 kg of beef – e.g. brisket and pork neck}
• _{2.5 liters of water – 2500 ml}
• _{2 medium or larger carrots – approx. 280 g}
• _{about 15 cm leek – up to 150 g}
• _{a piece of celery root – about 100 g}
• _{1 parsley root – about 120 g}
• _{spices: 1 teaspoon of salt, half a teaspoon of pepper}

_{The remaining ingredients for the tripe}

• _{1 kg of beef tripe – cut into slices or slices}
• _{3 cloves of garlic – about 15 g}
• _{spices and herbs: 3 full tablespoons of marjoram; 4 allspice seeds; 2 bay leaves; one level teaspoon each of ground ginger and nutmeg; half a teaspoon each of hot and sweet pepper; salt and pepper – add at the end}

_{Ingredients for the roux – can be omitted.}

• _{5 tablespoons of wheat flour – up to 70 g}
• _{5 tablespoons of butter – up to 80 g}

_Guts

_{My glass has a capacity of 250 ml.}

_{To cook beef tripe using the amount of ingredients I have given, choose a pot with a capacity of at least 4 liters or larger.}

_{Vegetables were weighed before any peeling/preparation. I always include the weight of the vegetables or fruit I used. However, you don’t have to follow the guidelines to the gram. To make it easier to calculate the approximate amount needed to prepare a dish, a scale is provided.}

_{Calories were calculated based on the ingredients I used. This is an approximate calorie count as your ingredients may have different numbers than the ones I used. When calculating the caloric value of tripe, I did not take into account the roux. I got about 3000 ml of soup from the given amount of ingredients. Before you start preparing tripe, I recommend reading the entire recipe first so that you can prepare well in advance for the next stages of preparation.}

_{Recipe for tripe}

_{Start by putting the bottom of the tripe, i.e. beef broth. You can prepare it based on the detailed description found in the beef broth recipe. I often prepare things differently to make it easier and faster. I put a kilogram of washed beef into a large pot. It is always a bone-in brisket and a second, less fatty piece of meat.}

_{It can be a shank, neck or beef slice. I also immediately added a piece of leek, peeled carrot, parsley and celery root. (I wash the vegetables after peeling and add them to the pot). Finally, I pour 2500 ml of water and immediately add a teaspoon of salt and half a teaspoon of pepper.}

_{Cover the pot with lids one by one. Set the burner to higher than medium power and wait until the broth boils. Then reduce the heat so that the broth gently “shimmers”. Cook the soup in this way for three hours until the meat is tender. The vegetables will be very soft. If you don’t stir the pot, nothing will fall apart.}

_{Tip: To make the tripe even thicker and more filling, after 90 minutes of cooking the base/broth, you can add another quarter of chicken or two chicken legs to the pot.}

_{When cooking the base for beef tripe, prepare the beef tripe itself. There are both fresh tripe in sheets, which you need to clean and cut yourself, as well as already cooked, cut and, for example, frozen tripe. However, make sure that the tripe is not white, because this means that it was soaked in strong solutions, e.g. vinegar. The tripe should be yellowish-gray in color.}

_{If you reach for fresh tripe, make sure it’s there. Buy them from a trusted supplier. Our offer also includes excellent quality cut and frozen tripe. I recommend, for example, Wołomin Tripe.}

_{The tripe sheets should be washed thoroughly and cut into several smaller pieces. Place the tripe in lightly salted water (the water should completely cover the tripe) and cook for 20 minutes (without covering). After this time, strain them and, after cooling slightly, remove the membranes and remaining fat. Then cut the slices into shorter strips. Place the tripe back into the pot of salted water and cook for 20 minutes. Drain all the water again and repeat the cooking of the tripe one more time. After the third cooking, decide whether you like their smell and whether you will cook them again, or maybe even twice. They will become softer with each cooking.}

_{Rinse the freshly cut tripe, put it in lightly salted water (the water should completely cover it) and cook for 20 minutes. After this time, strain them and put them back into the pot with salted water. Cook for 20 minutes, strain again and check whether the tripe smell is acceptable. You prepare sliced tripe in the same way as fresh sliced tripe. However, they must be defrosted naturally beforehand.}

_{Tips: Cook the falki in a pot without a lid. The more times you cook tripe, the softer it becomes. Thanks to this, after placing them on the basis of beef tripe, the cooked ones will soften much faster, while the strips of tripe cooked, for example, in butter. only once, it will need more time (longer cooking in the broth with vegetables). Everyone has slightly different tastes and preferences.}

_{For some The taste of tripe may be more intense and they prefer to cook it only once. Some people cook tripe many times, which makes it practically taste/smellless. I recommend shortening the cooking time of tripe to 10-15 minutes so that you can replace the water even five or six times. The complete cooking time of the tripe strips will then be short.}

_{After the beef tripe base/broth has simmered for three hours, remove the lid. Remove any scum from the edges of the pot. It is best to remove all vegetables and meat from the pot using a wide metal filter. Cut the carrot, parsley and celery into smaller pieces and put them in a separate bowl.}

_{Also check the meat. Remove bones, skin, fat and fibers. Cut the beef into small pieces and place in a bowl with the chopped vegetables. At the end of cooking, add meat and vegetables to the soup again.}

_{We leave the broth in the pot. Add cooked tripe. Also put 3 cloves of garlic in the pot, peeled and finely chopped; 3 full tablespoons of marjoram; 4 allspice seeds; 2 bay leaves; one level teaspoon each of ground ginger and nutmeg; Half a teaspoon of hot and sweet pepper.}

_{Bring the soup to a boil and reduce the heat to a slight “flash”. The tripe should cook, but only a little. Cook the tripe for at least 30 minutes (even if the tripe strips have been cooked enough to soften the tripe) or longer, until the tripe is tender.}

_{Add the meat and chopped vegetables to the pot after at least 30 minutes of cooking (depending on how much time you still need to cook the tripe). Mix the tripe and check its taste. Now you can decide how much salt and feathers you want to add to them. If you add salt to them, start with half a teaspoon. Mix the tripe well, check the taste and add more salt if necessary. If adding pepper, start with 1/4 level teaspoon. When the tripe comes to a boil again, it is ready to serve.}

_{You can also add roux to the tripe at the end (I did not prepare roux for the tripe shown in the photos). Put 5 tablespoons of butter (up to 80 g) in a small pan. When the fat melts, add five tablespoons of flour (up to 70 g) and immediately mix the contents of the pan with a wooden spoon. When we pour the fat and flour foam into the pot with the boiling soup, we immediately mix the tripe and wait until it boils again. After 2-3 minutes they can be turned off.}

_{The roux can be enriched with finely chopped onion. Pour two tablespoons of cooking oil into the pan with butter. Fry the onion for a few minutes until lightly browned, then add the flour.}

_{Tip: You can also diversify the taste of tripe by adding a spoonful of tomato paste to the soup.}

_{Tripe is a soup that tastes delicious even after being reheated several times. Serve very hot. It tastes great with your favorite, preferably dark bread.}

_{Enjoy your meal.}